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Honey Cashew Pork Stir-Fry

from Tiffany at eatathomecooks.com
Prep Time30 mins
Total Time30 mins
Servings: 3 to 4
Calories: 660kcal

Ingredients

  • 1 cup brown rice
  • ½ cup no-sugar-added orange juice
  • ¼ cup honey scant ¼ cup
  • 2 Tbs. soy sauce
  • 2 tsp. cornstarch
  • ⅛ tsp. ground ginger
  • 2 carrots sliced diagonally
  • 1 stalk celery sliced diagonally
  • 3-4 boneless pork chops cut into thin strips
  • ⅓ cup cashews
  • oil for stir-frying

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and 1¼ 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.

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.

Nutrition

Calories: 660kcal | Carbohydrates: 88g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 780mg | Potassium: 1055mg | Fiber: 4g | Sugar: 30g | Vitamin A: 6942IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 3mg