Honey Cashew Pork Stir-Fry
from Tiffany at eatathomecooks.com
Prep Time30 mins
Total Time30 mins
Servings: 6 to 8
Calories: 654kcal
- 2 cups brown rice
- 1 cup no-sugar-added orange juice
- ½ cup honey scant ½ cup
- ¼ cup soy sauce
- 4 tsp. cornstarch
- ¼ tsp. ground ginger
- 3 carrots sliced diagonally
- 2 stalks celery sliced diagonally
- 6-8 boneless pork chops cut into thin strips
- ⅔ cup cashews
- oil for stir-frying
For Instant Pot rice:
Place brown rice and 2½ cups water in the instant pot, close the lid and seal. Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For stir-fry:
Combine juice, honey, soy sauce, cornstarch and ginger in a bowl and set aside.
Heat some oil in a large skillet over medium-high heat.
Add the carrots and celery and stir-fry until tender-crisp.
Remove the veggies and set aside.
Add more oil and stir-fry the pork until cooked through.
Add the veggies back into the skillet, along with the sauce and the cashews.
Heat until it comes to a boil.
Serve over rice.
Calories: 654kcal | Carbohydrates: 87g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 642mg | Potassium: 1017mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5243IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 3mg