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Cashew Pork and Vegetables

Makes: 4 servings
Start to Finish 45 mins
Cashew Pork and Vegetables
Ingredients
  • 1  pound  lean boneless pork
  • 1/4  cup  orange juice
  • 2  tablespoons  bottled hoisin sauce
  • 1/2  teaspoon  ground ginger
  • 1/8  teaspoon  crushed red pepper (optional)
  • 2  cups  fresh pea pods or one 6-ounce package frozen pea pods, thawed
  • 1  tablespoon  cooking oil
  • 3  medium  carrots, bias sliced, or 1 1/2 cups packaged fresh julienned carrots
  • 1/4  cup  sliced green onions (2)
  • 2  cups  hot cooked rice
  • 1/2  cup  cashews or peanuts
Directions

1. If desired, partially freeze meat for easier slicing. Thinly slice meat across the grain into bite-size strips. For sauce, stir together orange juice, hoisin sauce, ginger, and, if using, crushed red pepper. Set aside.

2. Remove strings and tips from fresh pea pods, if using; set pea pods aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir in carrots. Cook and stir for 2 minutes. Add pea pods and green onions. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok.

3. Add half of the pork to hot wok. Cook and stir for 2 to 3 minutes or until no pink remains; remove from pan. Add remaining pork; cook and stir for 2 to 3 minutes or until no pink remains. Return all meat and vegetables to wok. Stir sauce; add to center of wok. Cook and stir until heated through. Stir in rice until coated. Top with nuts.

4. Makes 4 servings

Nutrition Facts (Cashew Pork and Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 453,
  • Fat, total (g) 18,
  • chol. (mg) 62,
  • sat. fat (g) 4,
  • carb. (g) 41,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 32,
  • vit. A (IU) 5053,
  • vit. C (mg) 37,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 189,
  • Potassium (mg) 734,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 2,
  • Other Carb () 1,
  • Lean Meat () 4,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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