1 pork tenderloin (about 1 pound), cut into 1/4-inch strips
1 medium yellow onion, cut into 8 wedges
2 cloves garlic, minced
3 cups broccoli flowerets
1 medium red bell pepper, cut into squares (about 1 cup)
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1/2 cup cashews or peanuts (optional)
1 1/2 cups white rice, cooked

Cashew & Pork Stir-Fry

1. In a small bowl, combine broth, soy sauce, and cornstarch. Mix well. Set aside. Heat a wok or large nonstick skillet over high heat.
2. Add oil to wok; heat until hot but not smoking. Add pork to wok; cook, stirring constantly, until no longer pink, for about 5 minutes. Transfer pork to a paper towel-lined plate.
3. Add onion and garlic to wok; cook, stirring constantly, for 2 minutes. Add broccoli and bell pepper; cook, stirring constantly, until crisp-tender, for about 2 minutes.
4. Add pork to wok. Give the broth mixture a good stir and add to wok. Cook, stirring, until pork is heated through and sauce thickens, for about 5 minutes. Stir in cashews.
5. Place rice on individual serving plates. Spoon pork mixture over rice. Serve immediately.
6. Tip: Cashew nuts have a sweet, buttery flavor and are relatively high in fat (about 48 percent). Because of their high fat content, it's important to store cashews in a tightly sealed plastic bag or container in the refrigerator to prevent rancidity.
   Serves 6
   Preparation time: 35 minutes