Pork And Vegetable Stir-Fry With Cashew Rice

• 3/4 cup uncooked long-grain rice
• 1/3 cup chopped green onions
• 1/4 cup dry-roasted cashews, salted and coarsely copped
• 1/2 tsp. salt
• 2/3 cup chicken broth
• 2 Tbsp. cornstarch, divided
• 3 Tbsp. low-sodium soy sauce, divided
• 2 Tbsp. honey
• 1 (1-pound)pork tenderloin, trimmed and cut into 1/2 in. cubes
• 1 Tbsp. canola oil, divided
• 2 cups sliced mushrooms (about 4 oz.)
• 1 cup chopped onion
• 1 Tbsp. grated peeled fresh ginger
• 2 garlic cloves, mince
• 2 cups sugar snap peas, trimmed
• 1 cup chopped red bell pepper

1. 1. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 c. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.
2. 2. Combine 2/3 c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. soy sauce, and honey in a small bowl; set aside.
3. 3. Combine pork, remaining 1 tbsp. cornstarch, and the remaining 1 Tbsp. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 mins., or until browned. Remove from pan.
4. 4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 c. onion; saute 2 mins. Stir in ginger and garlic; saute 30 mins. Add peas and bell pepper to pan; saute 1 min. Stir in pork; saute 1 min. Add reserved broth mixture to pan. Bring to a boil; cook 1 min. or until thick, stirring constantly. Serve over cashew rice.

longgrain rice, green onions, cashews, salt, chicken broth, cornstarch, soy sauce, honey, tenderloin, canola oil, mushrooms, onion, ginger, garlic, sugar snap peas, red bell pepper

Taken from www.epicurious.com/recipes/member/views/pork-and-vegetable-stir-fry-with-cashew-rice-50092182 (may not work)