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Ingredientes
- 1 c. chicken broth
- 4 1/2 Tbsp. reduced-sodium soy sauce
- 3 Tbsp. cornstarch
- 4 1/2 Tbsp. vegetable oil - divided
- 1 1/2 lb pork tenderloin, cut into 1/4-inch strips
- 1 1/2 x 2 medium yellow onion, cut into 8 wedges
- 2 clv garlic, chopped (used 1 1/2 tsp chopped garlic)
- 4 ounce fresh mushrooms, sliced
- 4 c. broccoli flowerets - see below (used fresh and frzn combo)
- 2 med red bell pepper, cut into squares (about 1 1/2 c.)
- 1/2 c. cashews or possibly peanuts (optional) didn't use
- 3 c. white rice, cooked (3 c. before cooking)
Direcciones
- Boil broccoli flowerets for 3 min, drain and dry between paper towels before starting the actual cooking. In a small bowl, combine broth, soy sauce, and cornstarch and 1 1/2 Tbsp vegetable oil. Mix well. Set aside. Heat a wok or possibly large nonstick skillet over high heat. Add in oil to wok; heat till warm but not smoking. Add in 1/2 pork to wok; cook, stirring constantly, till no longer pink, about 5 min. Transfer pork to paper towel-lined plate. Repeat with other half of pork Drain oil. wipe out pan and refresh with another 1/2 Tbsp oil. Add in onion and garlic to wok; cook, stirring constantly, for 3-4 min. Add in mushrooms,fry for additional 2 min or possibly till mushrooms done. Add in broccoli and bell pepper; cook, stirring constantly, till crisp-tender, about 2 min.
- Add in pork to wok. Give the broth mix a good stir and add in to wok. Cook, stirring, till pork is heated through and sauce thickens, about 5 min.
- Stir in cashews. Place rice on individual serving plates. Spoon pork mix over rice. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 8 servings | |
| Calories 512 | |
| Calories from Fat 123 | 24% |
| Total Fat 14.13g | 18% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.21g | |
| Cholesterol 53mg | 18% |
| Sodium 668mg | 28% |
| Potassium 734mg | 21% |
| Total Carbs 69.25g | 18% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.97g | 3% |
| Protein 25.95g | 42% |
