MEATS

CASHEW & PORK STIR-FRY

  • 1 C. reduced-sodium Chicken Broth
  • 3 Tbsp. reduced-sodium Soy Sauce
  • 2 Tbsp. Cornstarch
  • 1 Tbsp. Vegetable Oil
  • 1 lb. Pork Tenderloin, cut into 1/4 inch strips
  • 1 yellow Onion, cut into 8 wedges
  • 2 cloves Garlic, minced
  • 3 C. Broccoli Florets
  • 1 red Bell Pepper, cut into 1-ince squares
  • 1/2 C. Cashews or Peanuts (Optional)
  • 1 1/2 C. hot cooked White Rice
  • In a small bowl, combine broth, soy sauce and cornstarch
  • Mix well and set aside.
  • Heat a large non-stick skillet over high heat.
  • Add oil; heat until hot but not smoking
  • Add pork and cook, stirring constantly, until no longer pink (about 5 minutes)
  • Transfer pork to a paper towel-lined plate.
  • Add onion and garlic to skillet
  • Cook, stirring constantly, for 2 minutes
  • Add broccoli and bell pepper;
  • Cook, stirring constantly, until crisp-tender, about 2 minutes
  • Return pork to skillet
  • Give the broth mixture a good stir and add to skillet
  • While stirring cook until pork is heated through and sauce thickens, about 5 minutes.
  • Serve over rice.


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