Pork & Cashew Stir-Fry

• 3 cups 25%-less-sodium chicken broth
• 2 cups Kraft Oriental Sesame Dressing
• 4-1/2 Tbsp. Minced gingerroot
• 1/4 cup cornstarch
• 1/4 cup canola oil
• 6 each pork tenderloins (1 lb./450 g each), sliced
• 7-1/2 qt. baby bok choy, coarsely chopped Safeway 1 lb For $1.28 thru 02/09
• 3 qt. red peppers, cut into 1-inch pieces
• 3 qt. broccoli florets, coarsely chopped
• 1 gal. hot cooked long-grain brown rice
• 1-1/2 cups cashews, toasted, chopped

1. Mix broth, dressing, ginger and corn starch until blended.
2. For each serving: Heat 1/2 tsp.
3. (2 mL) oil in large skillet on medium-high heat.
4. Add 4 oz.
5. (115 g) meat; stir-fry 3 to 5 min.
6. or until lightly browned.
7. Add 1-1/4 cups (300 mL) bok choy, and 1/2 cup (125 mL) each peppers and broccoli; stir-fry 2 min.
8. Cover skillet; cook 2 to 3 min.
9. or until vegetables are crisp-tender and meat is done.
10. Stir in about 3 Tbsp.
11. (45 mL) broth mixture; cook and stir 2 min.
12. or until thickened.
13. Spoon over 2/3 cup (150 mL) rice.
14. Sprinkle with 1 Tbsp.
15. (15 mL) nuts.

sesame dressing, gingerroot, cornstarch, canola oil, pork, baby bok choy, red peppers, broccoli florets, brown rice, cashews

Taken from www.kraftrecipes.com/recipes/pork-cashew-stir-fry-133388.aspx (may not work)