Cashew and Pork Stir-Fry
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Serves/Makes: 8
Ready in: < 30 minutes
- 4 cups broccoli florets
- 1 cup chicken broth
- 4 1/2 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 4 1/2 tablespoons vegetable oil, divided
- 1 1/2 pound pork tenderloin, cut into 1/4-inch strips
- 2 medium yellow onion, cut into 8 wedges
- 2 cloves garlic, minced
- 4 ounces fresh mushrooms, sliced
- 2 medium red bell pepper, seeded and cut into squares
- 1/2 cup cashews
- 3 cups raw white rice, cooked as directed on package
Bring a pan of water to a boil and add the broccoli. Boil for 3 minutes then drain well. Set the broccoli on paper toweling to dry out. In a bowl, stir together the broth, soy sauce, cornstarch, and 1 1/2 tablespoons of the oil. Mix until smooth. Set aside. Heat the half of the remaining oil in a wok or large skillet over medium-high heat. Add half of the pork to the wok and cook, stirring constantly, for 5 minutes or until no longer pink. Remove the pork with a slotted spoon and let drain on paper toweling. Add the remaining pork and cook for 5 minutes or until no longer pink. Transfer to the paper toweling. Drain the liquid and oil from the wok, wipe the pan, and add the remaining oil. When hot, add the onion and garlic. Cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring constantly, for 3 minutes. Add the broccoli and bell pepper. Cook, stirring constantly, for 2-3 more minutes. Return the pork to the wok. Stir the reserved cornstarch mixture and then add to the wok. Cook, stirring constantly, until the sauce thickens and the pork is heated through. Stir in the cashews. Serve the pork stir-fry immediately over cooked, white rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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