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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