Lean pork tenderloin allows liberal use of cashews and a splash of sesame oil.
4 cups vertically sliced sweet onion
2 cups small broccoli florets
1 (1-pound) pork tenderloin, cut into thin slices
1/4 teaspoon crushed red pepper
1/2 cup chopped green onions
1 tablespoon sugar
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1/2 cup chopped dry-roasted cashews
2 teaspoons dark sesame oil
2 cups hot cooked long-grain rice
How to Make It
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add sweet onion; cook 8 minutes, stirring occasionally. Remove the sweet onion from pan; place in a bowl. Recoat pan with cooking spray. Add broccoli; stir-fry 3 minutes. Add broccoli to sweet onion. Recoat pan with cooking spray. Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and garlic, and cook 30 seconds, stirring constantly. Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve with rice.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This is one of our go-to family meals. It takes less than 30 minutes to prepare and has a great mild taste that our kids (and other family for that matter) love. If you like really spicy stir fry - this isn't for you. If you like flavorful stir-fry that your kids will like - try it.
It was just barely OK. If I had read the recipe more closely, then I probably would not have even tried it. I am more of a traditionalist when it comes to stir-fry (wok, adding ingredients without taking stuff out, no chicken broth, etc.). This recipe lacked flavor, had too much onion, not enough veggie variety or asian flavors. Put sriracha sauce on top to help salvage dinner. We wouldn't make this again without major changes - so I will simply looked for a different recipe. I recommend you do the same.
It's a good, solid stir fry. It could be made with chicken, tofu, or no meat at all. In which case, I would add another cup of broccoli and maybe some carrots. I also soaked the pork in the soy sauce and a tablespoon of rice vinegar 20 minutes before.
Outstanding! We had already started baked potatoes, so we put this over them (no rice of course) and, although, I just had the dish without the potato, my husband & our friend said it was spectacular - cultural whiplash aside :) The sauce was juicy, not thick, but that wasn't anything that bothered me. I liked the freshness of it, and the flavors were well-balanced. I used frozen, fresh ginger & grated it & it was fine. I also cooked the onions just 5 mins before adding a bit more cooking spray to the pan & the broccoli (with the onions) & finished cooking them for 3-4 more minutes (saved a few minutes & didn't hurt recipe at all. I didn't have the green onion - but we didn't miss it. I used plain sesame oil (not dark-didn't have it.) I forgot to add the red pepper till we had already started eating, then added it & it really added a lot. HIGHLY recommend this dish!!! Everyone gave it 5 stars & agreed we would have been thrilled to have this is a nice restaurant
Too much onion vs. broccoli and the flavor was nothing special. Had to add some corn starch to thicken the sauce so it could stick to the pork and veg. Definitely better stir fry recipes out there. Will not make again.
my boyfriend loved this recipe! its a keeper. it is a good recipe for when you run out of ideas to cook dinner. we follow the recipe as shown served with steam rice, but instead of cashews we used peanuts not as good if we would of had cashews in the pantry but it will do. i also added carrots i love this vegetable!