This is the main content.
Cashew Pork Stir-Fry
Recipes
Cashew Pork Stir-Fry
4 servings
20 minutes total (Active 20 minutes)

Ingredients

  • 1 large red bell pepper
  • 2 cups crinkle-cut carrots
  • 1 (8-ounce) container pre-diced red onions
  • 1 cup snow pea pods
  • 1 ½ cups + 3 tablespoons water
  • 2 tablespoons roasted garlic
  • 2 teaspoons garlic salt
  • ¼ teaspoon five-spice powder
  • ¼ cup teriyaki sauce
  • 2 cups instant brown rice
  • 3 tablespoons sesame oil
  • 1 ½ pounds boneless pork loin for stir-fry
  • 1 tablespoon cornstarch
  • 1 cup cashews

Steps

    1. Slice (rinsed) red pepper thinly (about 1 cup). Place with remaining vegetables in medium bowl; set aside.
    2. Place 1 ½ cups water in medium saucepan. Cover and bring to boil on high heat for rice.
    3. Stir together, in small bowl, roasted garlic, garlic salt, five-spice powder and teriyaki sauce.
    4. Preheat wok or large sauté pan on medium-high heat 3-5 minutes. (Preheat time very important.)
    5. Stir rice into boiling water; reduce heat to low, cover and simmer 5 minutes.
    6. Place sesame oil in hot wok. Add vegetables (pan should sizzle) and cook 1 minute, stirring constantly. Stir in teriyaki sauce mixture (set bowl aside) and cook 2 minutes.
    7. Stir in pork and cook 4 minutes, stirring once.
    8. Remove rice from heat and set aside.
    9. Combine, in same small bowl, cornstarch and 3 tablespoons water until creamy. Add to stir-fry and cook 1 minute. Sprinkle with cashews and serve over rice.

Amount per ¼ recipe serving: Calories 717, Total Fat 32g, Chol 75mg, Sodium 1330mg, Total Carb 64g, Fiber 8g, Calc 9%, Vitamin A 353%, Vitamin C 160%, Iron 24%