Pork and Snow Pea Stir-Fry with Cashews
24 people added this to their Recipe Box
Vibrant green and yellow vegetables make this a colourful dish. Look for roasted cashews in tins on supermarket shelves. Serve over steamed rice.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 294 |
| pro | 23 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 45 mg |
| sodium | 464 mg |
| potassium | 544 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 19% |
| vit A | 6% |
| vit C | 93% |
| folate | 15% |
Suggested Recipes
-
3 tbsp (45 mL) sodium-reduced soy sauce
2 tbsp (25 mL) dry sherry or sodium-reduced chicken broth
4 tsp (20 mL) cornstarch
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) sesame oil
1 tsp (5 mL) sherry vinegar or cider vinegar
1 lb (500 g) pork tenderloin, thinly sliced and cut into 1/2-inch (1 cm) wide strips
2 tbsp (25 mL) vegetable oil
2 cloves garlic, minced
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) finely grated orange rind
3/4 tsp (4 mL) hot pepper flakes
1 sweet yellow or red pepper, cut into thin strips
3 cups (750 mL) snow peas (about 9 oz/275 g), trimmed and cut in half diagonally
3/4 cup (175 mL) roasted whole cashews
1/4 cup (50 mL) sodium-reduced chicken broth
1/4 tsp (1 mL) salt
Preparation:
In bowl, whisk together soy sauce, sherry, cornstarch, sugar, sesame oil and vinegar. Add pork, tossing to coat; let stand for 20 minutes.
In wok or large nonstick skillet, heat half of the oil over high heat; stir-fry garlic, ginger, orange rind and hot pepper flakes until fragrant, about 15 seconds.
Add yellow pepper; stir-fry until softened, about 2 minutes.
Add snow peas and cashews; stir-fry until snow peas are tender-crisp, about 2 minutes. Transfer to bowl.
Add remaining oil to wok; stir-fry pork until browned, about 3 minutes.
Add broth and snow pea mixture; stir-fry until thickened and pork is no longer pink, 1 to 2 minutes. Sprinkle with salt.
In wok or large nonstick skillet, heat half of the oil over high heat; stir-fry garlic, ginger, orange rind and hot pepper flakes until fragrant, about 15 seconds.
Add yellow pepper; stir-fry until softened, about 2 minutes.
Add snow peas and cashews; stir-fry until snow peas are tender-crisp, about 2 minutes. Transfer to bowl.
Add remaining oil to wok; stir-fry pork until browned, about 3 minutes.
Add broth and snow pea mixture; stir-fry until thickened and pork is no longer pink, 1 to 2 minutes. Sprinkle with salt.
Tags:
Source
Canadian Living Magazine: June 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »