Pork And Vegetable Stir-Fry With Cashew Rice - cooking recipe

Ingredients

RICE
3/4 cup uncooked long-grain rice
1/3 cup chopped green onion
1/4 cup roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
coarse fresh ground black pepper, to taste (optional)
PORK
2/3 cup reduced-sodium fat-free chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low sodium soy sauce, divided
2 tablespoons honey
crushed red pepper flakes, to taste
1 (1 lb) pork tenderloin, trimmed and cut into 1/2-inch cubes
VEGETABLES
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)

Preparation

RICE:.
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 & pepper; set aside, and keep warm.
PORK:.
Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) 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; saute 4 minutes or until browned.
Remove from pan.
VEGETABLES:.
Add remaining 1 teaspoon oil to pan.
Add mushrooms and 1 cup onion; saute 2 minutes.
Stir in ginger and garlic; saute 30 seconds.
Add peas and bell pepper to pan; saute 1 minute.
Stir in pork; saute 1 minute.
Add reserved broth mixture to pan.
Bring to a boil; cook 1 minute or until thick, stirring constantly.
Serve over cashew rice.