Pork and Vegetable Stir-Fry with Cashew Rice

Sorry guys, this was just plain boa! Al we could taste was the chicken broth, and the honey made it extremely sweet. It needed a kick, so at the table we each added chili oil...made it better, but nor great. Will not be on my menu again.

Best stir fry dish we've had from cookinglight!

Good, quick weeknight dinner. I used jazmine rice, made a little more veggies and sauce than recipe calls for and added about an 1/8 tsp of red pepper flakes. Tasty stir fry.

Followed as written except sub'd almonds for cashews and broccoli for snap peas. All the family said "really good, it's a keeper" when took first bite!!!!!

read all the reviews before I started this.... 1st - I used a Basmati Rice Medley & followed the cooking instructions omitting the salt & fat. I added 1/3 cup+ onion & 1/4 cup dry roasted peanuts because that's what I had. 2nd - Per reviews I doubled the sauce following the directions but added red pepper flakes & set aside. 3rd - I skipped the cooking pork part because I had some left over pork tenderloin already cooked. I just cubed it up & poured a little of the sauce over it & set it aside. 4th - I followed the recipe re: cooking the mushroom, onion, ginger (ground ginger), garlic (doubled the garlic), peas (16oz frozen bag sugar snap peas thawed), bell pepper (green pepper). 5th - I let the pre-cooked pork loin cubs soak in sauce while getting everything else ready. I put the pork & sauce & other remaining sauce in a pan & heated till sauce thickened. Then I poured this over the veggie mix when it was finished. Served over my rice & it was great. Could use chicken

This recipe is excellent!! The flavors are very good together. The only thing I will do differently next time is make a little extra rice and sauce to suit our family. This would be great in tortillas as well!

Was a huge success! Family loved it. It was pretty easy to make and went over really well. Will be adding this to my routine!

We loved this recipe!! Easy to make and tastes amazing. We substituted green beans for the snap peas because they were not available in store.

This is my first recipe I've made with My Recipes. This was delicious. My husband and I loved the cashews and green onions in the rice....a nice touch. I love to cook and love flavor so this recipe has it. YUM!!

This was a great recipe. I will definitely make it again. Used ground pork which was yummy. The snap peas could have cooked a little longer though. Otherwise it was delicious. The cashew rice is great!

Loved it. I added some chili flakes to mine. I also added some julienne cut carrots to it also. I will definitely make again. Loved the cashew rice and colors on display.

Good Combination .I Liked It .

This recipe was ok. It is a solid stirfry recipe, but there is nothing special about it. I felt that there needed to be something more of pizzaz in it -- either something spicy or maybe something sweet (like pineapple). I used basamati rice for the cashew-green onion rice, and I thought that worked well. I guess I would consider making this again, but it would not be a go-to recipe.

Laughed when I read previous reviewer's comment that her boyfriend practically licked his plate, but now that I've made it, I understand..and agree! Delicious and impressive-looking, too, w/ bright red & green veggies. Used snow peas (great crunch) instead of sugar snap peas and couldn't find dry-roasted cashews so just used plain. Great meal!

Anyone who didn't like this recipe did something terribly wrong when cooking it. It's a classic stir-fry lightened up. The last reviewer was right that the pork should be cut up pretty small. Prep all the veggies ahead of time and the sauce too and then throw it all together after work - very quick and tasty. BF practically licked his plate. And the cashew rice is a must. I used brown instant and it worked great.

I have recently gotten back to cooking and the last couple of meals were so-so. When I tried this amazing dish, I immediately gained confidence in my cooking abilities. Tip: Chop the meat finely before cooking. The smaller the pieces, the tastier!

Very nice recipe. I thought that the cashew rice was a perfect accompaniment. I used ginger honey which paired nicely for a little extra zing.

What? This is a fabulous recipe - great colors and textures, super taste! Yes, the chopping takes awhile, true for any stir-fry. As for the rice, to-die-for. Be sure to use brown rice and add the scallions and nuts when the rice sits after cooking. Yummy, yummy, yummy. I am making it again this week to take to a neighbor who is recovering from surgery.

I liked it and would make again. I think it's a great dish to serve to guests -- you can do all the prep in advance, and throw it together in ten minutes. It has a nice variety of colors and textures, but it's not too complicated. I made the dish exactly according to the recipe.

I'm sorry, but this is the worst recipe I've gotten from you. After reading the other reviews, I made it exactly as it is shown (with the exception of substituting chicken for the pork). I can't see where that would have made a big difference in overall taste. There was a lot of prep work...The actual cooking time was quick....But the flavors just didn't work well together. My husband left his plate unfinished. I will never make this one again. A lot of work and no reward!

Wasn't that impressed with the cashew rice. Could just put the cashews in with the pork and have plain rice. Very flavorful and easy. A definite repeat.

Much of this can be made in advance and then thrown together 20 minutes before dinner (rice cooks while I assemble the stir fry). I went all the way to the part about adding the peas and bell pepper, then put what was done up until then aside in a bowl. When it was close to dinner time I quickly sauteed the peas and bell peppers and then threw the rest of the mixture back in and added the broth. Heating the broth to boiling warmed the entire dish up enough to serve right when the rice is ready. Was a very good and healthy dinner for the whole family.

I increased the soy sauce in the broth mixture to 3 tbsps and added some extra corn starch to the pork. Great.

I loved the combination of items in this dish. The pork made it a nice spin off of chicken stir fry and the unique blend of veggies made it more modern than the typical peas and carrots. When I tried it the second time I made a few variations, try them if you like: I replaced peas with shelled edamame, omitted ginger and added broccoli. Serve with low cal veggie spring rolls and lime wedges!

My family enjoyed this recipe. I would add additional garlic and ginger. Put it on the pork to marinate for a few minutes prior to cooking with the soy sauce and corn starch. It is a keeper.