Cashew & Pork Stir-Fry*
Prep Time: 20 minutes
Cooking Time: 15 minutes
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch strips
1 medium yellow onion, cut into 8 wedges
2 cloves garlic, minced
3 cups broccoli flowerets
1 medium red bell pepper, cut into squares (about 1 cup)
1/2 cup cashews or peanuts (optional)
1 1/2 cups white rice, cooked
In a small bowl, combine broth, soy sauce, and cornstarch. Mix well. Set aside. Heat a wok or large nonstick skillet over high heat.
Add oil to wok; heat until hot but not smoking. Add pork to wok; cook, stirring constantly, until no longer pink, about 5 minutes. Transfer pork to a paper towel-lined plate.
Add onion and garlic to wok; cook, stirring constantly, for 2 minutes. Add broccoli and bell pepper; cook, stirring constantly, until crisp-tender, about 2 minutes.
Add pork to wok. Give the broth mixture a good stir and add to wok. Cook, stirring, until pork is heated through and sauce thickens, about 5 minutes. Stir in cashews. Place rice on individual serving plates. Spoon pork mixture over rice. Serve immediately.
Serves 6. Per serving: 427 Cal.; 25g Protein; 13g Fat; 52g Carb.; 537mg Sodium; 50mg Chol.; 3g Fiber