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Pork, Snow Pea & Mushroom Stir-Fry

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Pork, Snow Pea & Mushroom Stir-Fry recipe
photo by:
kraft
Savory pork simmered in a tangy Asian sauce with snow peas and cashews create a better-for-you stir-fry. No need to order out tonight!
time
prep:
10 min
total:
20 min
servings
total:
4 servings, about 2 cups each
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Anything Salad

What You Need

1
Tbsp. oil
1
lb. pork tenderloin, cut into bite-size pieces
2
cups quartered fresh mushrooms
1
cup fresh snow peas
1
small yellow pepper, cut into strips
2
cloves garlic, minced
1
Tbsp. minced gingerroot
1/4
cup KRAFT Lite CATALINA Dressing
1
Tbsp. lite soy sauce
1/4
cup PLANTERS Cashews
2
 green onions, chopped
3
cups hot cooked long-grain brown rice
It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.

ADD next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.

TOP with nuts and onions. Serve with rice.

Kraft Kitchens Tips

Substitute
Prepare using PLANTERS FLAVOR GROVE Cashews Sea Salt & Cracked Pepper.
Purchasing and Storing Mushrooms
Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove from carton and refrigerate, unwashed, in a paper bag. The paper absorbs excess moisture and allows the mushrooms to breathe. Or, remove plastic wrap from carton and wrap carton in paper towels.
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