Pork and Vegetable Stir-Fry with Cashew Rice
- 0.75 cup uncooked long-grain rice
- 0.3333 cup chopped green onions
- 0.25 cup dry-roasted cashews — salted and coarsely chopped
- 0.5 teaspoon salt
- 0.6667 cup fat-free (less-sodium chicken broth)
- 2 tablespoons cornstarch — divided
- 3 tablespoons low-sodium soy sauce — divided
- 2 tablespoons honey
- 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.
