Pork and Vegetable Stir-Fry with Cashew Rice

Pork and Vegetable Stir-Fry with Cashew Rice
Pork and Vegetable Stir-Fry with Cashew Rice is a gluten free and dairy free main course. One serving contains 443 calories, 32g of protein, and 11g of fat. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have canolan oil, green onions, ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.
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Roasted CashewsRoasted Cashews
Green OnionsGreen Onions
RiceRice
SaltSalt
2
Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.
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Chicken BrothChicken Broth
Corn StarchCorn Starch
Soy SauceSoy Sauce
HoneyHoney
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BowlBowl
3
Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
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Corn StarchCorn Starch
Soy SauceSoy Sauce
PorkPork
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BowlBowl
4
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add pork; saut 4 minutes or until browned.
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PorkPork
6
Remove from pan.
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Frying PanFrying Pan
7
Add remaining 1 teaspoon oil to pan.
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Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add mushrooms and 1 cup onion; saut 2 minutes. Stir in ginger and garlic; saut 30 seconds.
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MushroomsMushrooms
GarlicGarlic
GingerGinger
OnionOnion
9
Add peas and bell pepper to pan; saut 1 minute. Stir in pork; saut 1 minute.
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Bell PepperBell Pepper
PeasPeas
PorkPork
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Frying PanFrying Pan
10
Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly.
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BrothBroth
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Frying PanFrying Pan
11
Serve over cashew rice.
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CashewsCashews
RiceRice
DifficultyHard
Ready In45 m.
Servings4
Health Score41
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