Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
26
High
Nutrition per serving
Calories659.3 kcal (33%)
Total Fat34.8 g (50%)
Carbs54.7 g (21%)
Sugars10.1 g (11%)
Protein32.7 g (65%)
Sodium836.2 mg (42%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 teaspoonscorn starch
2 teaspoonssoy sauce
1 tablespoonchinese cooking wine
¼ teaspoonbaking soda
0.75 Poundboneless pork
Cut in 1/2 inch cubes
1 ½ teaspoonvegetable oil
add to pork mixture
1carrot
cut in 1/4 inch cubes, Drop carrots in boiling water for 5 minutes, drain and set aside
1 cuproasted cashews
1 tablespoonvegetable oil
to sauté ginger
2 tablespoonsavocado oil
to sauté nuts
½ teaspoonfresh ginger
minced
1 cupred pepper
chopped
0.5 Cupbamboo shoots
diced
0.33 Cupfrozen green peas
Thawed
2Green onions
cut in 1 inch pieces
⅓ cupchicken broth
1 tablespoonvinegar
1 tablespoonsugar
1 tablespoonsoy sauce
1 tablespoonhoisin sauce
¼ teaspoonsalt
½ teaspoonsesame oil
3 cupsbrown rice
cooked
Instructions
Step 1
In a small bowl combine cornstarch, sherry and soy sauce; add pork and stir to coat.
Step 2
Stir in 1 ½ teaspoons of the vegetable oil; let stand for 15 minutes.
Step 3
Drop carrots in boiling water for 5 minutes; drain and set aside.
Step 4
Prepare cooking sauce; set aside.
Step 5
Heat a large skillet over med heat; add 1 tablespoon of the oil.
Step 6
Add cashews to skillet; stir fry until golden about 1 minute.
Step 7
Remove cashews from the skillet; set aside.
Step 8
INCREASE heat to high; heat remaining 2 tablespoons of the oil and stir in ginger.
Step 9
Add pork to skillet; stir fry until pork is lightly browned about 4 minutes.
Step 10
Add carrots, bamboo shoots and peas; stir cooking sauce and add to the skillet.
Step 11
Cook and stir until sauce thickens; stir in cashews before serving.
