Posted by: inyomouth | November 11, 2009

Pork Vegetable Stir-Fry on Cashew Rice


Pull out your wok for this stir-fry of tender pork and crisp veggies! The cashew rice was my favorite part of this meal. I tripled the amount of cashews and green onions that the recipe calls for and I think that was a very good decision. I also used brown rice which I prefer because it is healthier and also because it is more chewy than white rice.


Original Recipe from Cooking Light:

3/4  cup  uncooked long-grain rice
1/3  cup  chopped green onions
1/4  cup  dry-roasted cashews, salted and coarsely chopped
1/2  teaspoon  salt
2/3  cup  fat-free, less-sodium chicken broth
2  tablespoons  cornstarch, divided
3  tablespoons  low-sodium soy sauce, divided
2  tablespoons  honey
1  (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1  tablespoon  canola oil, divided
2  cups  sliced mushrooms (about 4 ounces)
1  cup  chopped onion
1  tablespoon  grated peeled fresh ginger
2  garlic cloves, minced
2  cups  sugar snap peas, trimmed (about 6 ounces)
1  cup  chopped red bell pepper (about 1)

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.

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.




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