Pork and Vegetable Stir-Fry with Cashew Rice

Pork and Vegetable Stir-Fry with Cashew Rice recipe
Cooking Light, January 2007

I really liked this!! I’ve been trying to find recipes that are easy to make and this one fit the bill. It was really easy especially if you prechop everything on the weekend. I didn’t do that and it still didn’t take me all that long to make.

I always double the sauce. I don’t think there’s enough in most of these recipes. I don’t think you need to double it this time. Maybe double it by 1 1/2? It was really good for lunch the next day, too!! I’m sure we’ll be making these again. The grocery had Planter’s on sale and I had a coupon so I got two more cans of cashews. It’s really difficult NOT to snack on them as I’m making dinner.

Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Saucepan
Whisk