Pork And Vegetable Stir Fry With Cashew Rice

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Jan/feb 07 issue of cooking light magazine. This recipe for cashew rice caught my eye and the rest is history. Wonderful meal! Enjoyed it throughly!

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Steps

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Rice:.

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Cook the rice according to package directions , omitting salt and fat.

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Stir in 1 / 3 cup chopped green onions , chopped dry-roasted cashews , and salt & pepper.

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Set aside , and keep warm.

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Pork:.

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

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Combine pork , remaining 1 tablespoon cornstarch , and the remaining 1 tablespoon soy sauce in a bowl , tossing well to coat.

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Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Add pork.

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Saut 4 minutes or until browned.

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Remove from pan.

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Vegetables:.

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Add remaining 1 teaspoon oil to pan.

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Add mushrooms and 1 cup onion.

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Saut 2 minutes.

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Stir in ginger and garlic.

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Saut 30 seconds.

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Add peas and bell pepper to pan.

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Saut 1 minute.

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Stir in pork.

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Saut 1 minute.

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Add reserved broth mixture to pan.

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Bring to a boil.

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Cook 1 minute or until thick , stirring constantly.

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Serve over cashew rice.

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Ingredients

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long-grain rice, green onion, roasted cashews, salt, fresh ground black pepper, reduced-sodium fat-free chicken broth, cornstarch, low sodium soy sauce, honey, crushed red pepper flakes, pork tenderloin, canola oil, sliced mushrooms, onion, fresh ginger, garlic cloves, sugar snap peas, red bell pepper