Cashew Pork with Peppers

Cashew pork with peppers IMAGE Image by: Cashew pork with peppers IMAGE Author: Canadian Living

Serve this zesty stir-fry with rice noodles or steamed rice. If you don't have any peppers in your fridge, use 2 cups chopped broccoli or zucchini instead.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: November 2013

Ingredients

  • 1/2 cup sodium-reduced chicken broth
  • 2 tablespoons oyster sauce
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons vegetable oil
  • 2 yellow peppers cut in chunks
  • 1 onion sliced
  • 1 cup Slow Cooker Shredded Pork
  • 1 clove garlic minced
  • 1/4 cup roasted cashews chopped

Method

Whisk together broth, 3 tbsp water, oyster sauce, chili-garlic sauce and cornstarch; set aside.

In large nonstick skillet or wok, heat oil over high heat; stir-fry peppers and onion until tender-crisp, about 4 minutes.

Add pork and garlic; stir-fry for 30 seconds. Add broth mixture; cook, tossing to coat, until sauce is slightly thickened, about 1 minute. Sprinkle with cashews.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 734 mg
  • Sugars 10 g
  • Protein 25 g
  • Calories 379.0
  • Total fat 22 g
  • Cholesterol 71 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 330.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cashew Pork with Peppers

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