Pork & Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tablespoons lite soy sauce1 tsp. sugar2 tsp. cornstarch2 tablespoons peanut oil, divided8 oz. snow peas, trimmed and sliced diagonally1 red bell pepper thinly sliced1 cup cashews2 tsp. minced garlic, divided2 tsp. ginger, minced12 oz pork loin chop, thinly sliced
Combine soy sauce, sugar and cornstarch in small bowl and set aside
Put half of the peanut oil in a preheated wok or large fry pan. Add half of the garlic and ginger to oil and stir fry for 5 seconds. Add snow peas and stir fry for 3 minutes. Add bell pepper and cashews and stir fry until vegies are tender crisp. Remove from skillet and set aside..
Add remaining oil, ginger and garlic to skillet. Heat together for 5 seconds. Add pork and cook until it is no longer pink. Return vegetables and cashews to skillet. Add sauce and cook until sauce is thickened and bubbly. May add a bit of water if sauce seems to thick. Serve with brown rice.
Serving Size: Six 5 ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOMZO5.
Put half of the peanut oil in a preheated wok or large fry pan. Add half of the garlic and ginger to oil and stir fry for 5 seconds. Add snow peas and stir fry for 3 minutes. Add bell pepper and cashews and stir fry until vegies are tender crisp. Remove from skillet and set aside..
Add remaining oil, ginger and garlic to skillet. Heat together for 5 seconds. Add pork and cook until it is no longer pink. Return vegetables and cashews to skillet. Add sauce and cook until sauce is thickened and bubbly. May add a bit of water if sauce seems to thick. Serve with brown rice.
Serving Size: Six 5 ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOMZO5.
Nutritional Info Amount Per Serving
- Calories: 314.4
- Total Fat: 19.9 g
- Cholesterol: 44.8 mg
- Sodium: 466.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.3 g
- Protein: 21.8 g
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