Rating: 4.5 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

For a satisfying, lower-calorie dinner, serve this stir-fry loaded with tender pork and crisp veggies with a side of homemade cashew rice. 

Marge Perry
Recipe by Cooking Light January 2007

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 1 1/2 cups pork mixture and 1/2 cup cashew rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.

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  • Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.

  • Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.

  • Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.

Nutrition Facts

460 calories; calories from fat 23%; fat 11.8g; saturated fat 2.5g; mono fat 6.2g; poly fat 2.3g; protein 31.8g; carbohydrates 55.9g; fiber 3.6g; cholesterol 74mg; iron 4.6mg; sodium 787mg; calcium 73mg.
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