Ingredients
1 large red bell pepper
2 cups crinkle-cut carrots
1 (8-ounce) container pre-diced red onions
1 cup snow pea pods
1 1/2 cups + 3 tablespoons water
2 tablespoons roasted garlic
2 teaspoons garlic salt
1/4 teaspoon five-spice powder
1/4 cup teriyaki sauce
2 cups instant brown rice
3 tablespoons sesame oil
1 1/2 pounds boneless pork loin for stir-fry
1 tablespoon cornstarch
1 cup cashews

Steps

1. Slice (rinsed) red pepper thinly (about 1 cup). Place with remaining vegetables in medium bowl; set aside.
2. Place 1 1/2 cups water in medium saucepan. Cover and bring to boil on high heat for rice.
3. Stir together, in small bowl, roasted garlic, garlic salt, five-spice powder and teriyaki sauce.
4. Preheat wok or large sauté pan on medium-high heat 3-5 minutes. (Preheat time very important.)
5. Stir rice into boiling water; reduce heat to low, cover and simmer 5 minutes.
6. Place sesame oil in hot wok. Add vegetables (pan should sizzle) and cook 1 minute, stirring constantly. Stir in teriyaki sauce mixture (set bowl aside) and cook 2 minutes.
7. Stir in pork and cook 4 minutes, stirring once.
8. Remove rice from heat and set aside.
9. Combine, in same small bowl, cornstarch and 3 tablespoons water until creamy. Add to stir-fry and cook 1 minute. Sprinkle with cashews and serve over rice.

CALORIES (per 1/4 recipe) 717kcal; FAT 32g; CHOL 75mg; SODIUM 1330mg; CARB 64g; FIBER 8g; PROTEIN 44g; VIT A 353%; VIT C 160%; CALC 9%; IRON 24%