Strips of tender pork loin chops are tossed with a blend of veggies and toasted cashews to make this quick and tasty stir-fry.
What You Need
Original recipe yields 4 servings
3 oz. rice stick noodle s
1/2 cup fat-free reduced-sodium beef broth
2 Tbsp. chopped fresh basil
1 Tbsp. lite soy sauce
2 tsp. cornstarch
1/2 tsp. crushed red pepper
1/2 tsp. ground turmeric
2 Tbsp. oil, divided
2 carrot s, thinly sliced
1 small red bell pepper, cut into strips
2 cups mixed frozen broccoli and cauliflower florets, thawed
3/4 lb. boneless pork loin chops, cut into thin strips
1/4 cup PLANTERS Cashews, chopped, toasted
Add To Shopping List
Let's Make It
Cook noodles in boiling water 3 min.; drain. Cover to keep warm.
Mix broth, basil, soy sauce, cornstarch, crushed pepper and turmeric until blended. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add carrots; cook and stir 1 min. Add bell peppers; cook and stir 2 min. Stir in broccoli and cauliflower; cook 2 min. or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
Heat remaining oil in same skillet. Add meat; cook and stir 2 to 3 min. or until done. Add broth mixture; cook 2 to 3 min. or until sauce begins to thicken, stirring constantly. Return vegetables to skillet; cook and stir 2 min. or until heated through.
Serve meat mixture over hot noodles; sprinkle with nuts.
Substitute rice vermicelli for the rice stick noodles.
Prepare using fresh broccoli and cauliflower florets.
If you have a wok, you can use that instead of the skillet to prepare this colorful stir-fry.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.