Pork and Cashew Stir Fry

1/4 cup low sodium chicken broth
1 Tbsp lite soy sauce
1 Tbsp rice vinegar
2 tsp cornstarch
1/2 medium onion, sliced
1 large stalk celery, sliced
1 medium red bell pepper, sliced
1/4 cup mushrooms, sliced
1 tsp olive oil
1 (2") piece fresh ginger, peeled & grated
3/4 lb lean boneless pork chops, cut into thin strips
1/4 cup dry roasted cashews

1. In a small bowl, combine the broth, soy sauce, vinegar and cornstarch and mix well. Set aside.

2. Warm oil in a wok over medium-high heat. Add ginger and cook, stirring constantly, about 1 minute.

3. Add pork and cook until firm and no longer pink, about 5 minutes.

4. Stir in sauce and 1/4 cup cashews. Cook, stirring constantly, until sauce is thickened and pork is heated through, about 2 minutes.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSKASICK.