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Publix Simple Meals

Cashew Pork Stir-Fry

Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare vegetables - 5 minutes

-- Begin rice and prepare sauce - 5 minutes

-- Cook stir-fry and complete rice; serve - 10 minutes

Cashew Pork Stir-Fry


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


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.

Aprons Advice

The key to a great stir-fry is to prepare and organize all ingredients first since the cooking time is so quick.

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Please see individual recipes for nutritional information.

Cashew Pork Stir-Fry

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%

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