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Pork and Vegetable Stir-Fry with Cashew Rice - 9 Pts

Pork and Vegetable Stir-Fry with Cashew Rice - 9 Pts comes together with Uncooked Long Grain Rice, Green Onions, Dry Roasted Cashews Coarsely Chopped, Salt, and Fat Free Less Sodium Chicken Broth. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 cup
• 1/3 cup
• 1/4 cup
• 1/2 tsp
• 2/3 cup
• 2 tbsp
• 3 tbsp
• 2 tbsp
• 1 lb
• 1 tbsp
• 2 cup
• 1 cup
• 1 tbsp
• 2
• 2 cup
• 1 cup

Method (preview)

1. 1

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

2. 2

   Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews and salt; set aside and keep warm.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Add pork; saut� 4 minutes or until browned.

7. 7

   Remove from pan.

8. 8

   Add remaining 1 teaspoon oil to pan.

9. 9

   Add mushrooms and 1 cup onion; saut� 2 minutes.

10. 10

    Stir in ginger and garlic; saut� 30 seconds.

11. 11

    Add peas and bell pepper to pan; saut� 1 minute.

12. 12

    Stir in pork; saut� 1 minute.

13. 13

    Add reserved broth mixture to pan.

14. 14

    Bring to a boil; cook 1 minute or until thick, stirring constantly.

15. 15

    Serve over cashew rice.

16. 16

    Chupa Note: add 1 teaspoon red pepper flakes to the oil before adding veggies.

17. 17

    Contributed to the FareShare Gazette by Chupa; 23 October 2007. www.fareshare.net