Pork & Vegetable Stir-Fry with Cashew Rice

You�ll love this zesty stir-fry, loaded with protein, but without salt and high fat. These pure ingredients promote health and well-being, so you can be the best you can be.

¾ cupUncooked long-grain rice (basmati or brown)
⅓ cupChopped green onions
¼ cupRaw cashews
1 teaspoonEngage Organics All-Purpose
⅔ cupFat-free, low-sodium chicken broth
2 tablespoons, dividedCornstarch
3 tablespoons, dividedLow-sodium soy sauce
2 tablespoonsHoney
1 poundPork tenderloin, trimmed and cut into 1/2" cubes
1 tablespoon, dividedOlive oil
2 cups (about 4 ounces)Mushrooms
1 cupChopped onion
1 tablespoonGrated peeled fresh ginger
2 teaspoonsEngage Organics Garlicsaltless
2 cups (about 6 ounces)Sugar snap peas, trimmed and halved diagonally
1 cupBroccoli flowerets
½ cupCarrots, sliced diagonally
1 cupChopped red and yellow bell peppers


Cook rice according to package direction, omitting salt and fat. Stir in chopped green onions, chopped cashews, and Engage Organics All-Purpose. Set aside and keep warm.

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

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

Heat 2 teaspoons oil in a large non-stick skillet over medium high heat. Add pork, saut� 4 minutes or until browned. Remove from pan.

Add remaining 1 teaspoon oil to pan. Add mushrooms and chopped onion, saut� 2 minutes.

Stir in ginger and Garlicsaltless and saut� 30 seconds.

Add vegetables to pan, saut� 1 minute.

Stir in pork, saut� until browned.

Add reserved broth mixture to pan. Bring to boil, cook 1 minute or until thick, stirring constantly.

Serve over cashew rice.

Yield 4 servings.

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