Vibrant green and yellow vegetables make this a colourful dish. Look for roasted cashews in tins on supermarket shelves. Serve over steamed rice.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2009
- 3 tablespoons sodium-reduced soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons sodium-reduced chicken broth
- 4 teaspoons cornstarch
- 1 tablespoon granulated sugar
- 2 teaspoons sesame oil
- 1 teaspoon sherry vinegar
- 1 teaspoon cider vinegar
- 1 lb pork tenderloin thinly sliced and cut into 1/2-inch(1cm) wide strips
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 2 teaspoons grated gingerroot
- 1 teaspoon finely grated orange rind
- 3/4 teaspoons hot pepper flakes
- 1 sweet yellow pepper cut into thin strips
- 1 sweet red pepper cut into thin strips
- 3 cups snow peas (about 9 oz/275 g), trimmed and cut in half diagonally
- 3/4 cups roasted cashews whole
- 1/4 cup sodium-reduced chicken broth
- 1/4 teaspoon salt
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 464 mg
- Protein 23 g
- Calories 294.0
- Total fat 16 g
- Potassium 544 mg
- Cholesterol 45 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 19.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 93.0