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.
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; saut 4 minutes or until browned.
Add remaining 1 teaspoon oil to pan.
Add mushrooms and 1 cup onion; saut 2 minutes. Stir in ginger and garlic; saut 30 seconds.
Add peas and bell pepper to pan; saut 1 minute. Stir in pork; saut 1 minute.
Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly.