Pork and Veggie Stir Fry with Cashew Rice

Sorry it’s been so long since I’ve posted some recipes!  The semester has just gotten away from me!  But now that we are in holiday time I have bit more free time in my schedule!  So I will be posting some good stuff in the coming days!

So I looove this stir fry!  It is quick and easy and so yummy!  Make it tonight!  I enjoy it with pork, but I’m sure it would be good with beef or chicken too.

Pork and Veggie Stir-Fry with Cashew Rice adapted from Cooking Light


  • 3/4 C. uncooked long-grain rice
  • 1/3 C. chopped green onions
  • 1/4 C. cashews, salted and coarsely chopped
  • 1/2 tsp. salt
  • 2/3 C. chicken broth
  • 2 TBS. cornstarch, divided
  • 3 TBS. soy sauce, divided
  • 2 TBS. honey
  • 1 lb. (453g) pork tenderloin, trimmed and cut into 1/2-inch pieces
  • 1 TBS. oil, divided
  • 2 cups frozen asian veggie mix
  • 1 cup chopped onion
  • 1 tsp. dry ginger
  • 2 garlic cloves, minced
  • 2 cups sugar snap peas, trimmed (can be frozen)
  • 1 chopped red bell pepper (about 1)
  1. Cook the rice.  Stir in green onions, cashews, and salt.  Set aside, and keep warm.
  2. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons soy sauce, and honey in a small bowl, and set aside.
  3. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
  5. Add remaining 1 teaspoon oil to pan. Add asian veggies, snap peas, and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add 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.

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