Crunchy Cashew Pork
Quick Cooking
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"I enjoy the crunchiness of the cashews and fresh veggies in this colorful medley," relates Myra Innes from Auburn, Kansas. "Besides being quick to fix, it's pretty enough to serve company."
SERVINGS: 4
CATEGORY: Low Carb
METHOD: Stir-Fry
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 teaspoons cornstarch
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons plus 2 tablespoons vegetable oil, divided
- 3/4 pound boneless pork, cut into thin strips
- 1 cup thinly sliced carrots
- 1 cup broccoli florets
- 3 green onions, thinly sliced
- 1/2 cup cashews
- Hot cooked rice
Directions:
In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside.
In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice. Yield: 4 servings.