1 cup brown rice + 2 cups of water OR precooked brown rice
1/2 cup whole cashews
2 tablespoons canola oil
1 pound pork tenderloin, cut into bite sized pieces
1 green bell pepper, cut into bite sized chunks
1 small white onion, cut into bite sized chunks
3 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice wine (or white wine) vinegar
1 tablespoon cornstarch
2 teaspoons sesame oil
Cook rice according to package directions
In a large skillet over medium heat, add cashews to dry skillet and toast for 1-2 minutes, stirring to ensure they don’t burn. Remove from heat and set aside.
In the same skillet over medium heat, add canola oil, pork, green peppers, and onions. The pork should get a nice sizzle when it hits the hot skillet.
Saute the pork and veggies until the pork is no longer pink and cooked through – this only takes about 5-7 minutes, stirring to ensure even cooking (pork is done when a thermometer inserted into a thicker piece measures 145° on a digital thermometer.
While the pork and veggies are cooking, add all of the sauce ingredients to a bowl and whisk together.
When the pork is cooked, move the pork and veggies to the outer edges of the skillet. Pour the sauce into the center and turn the heat to low.
The sauce will start to thicken up in about 2 minutes – stir to coat the pork and veggies and add the cashews back in.
Divide into 4 portions and serve with rice.
Total time is only 20 minutes if you use pre-cooked rice.
Total time is 45 minutes if making brown rice from scratch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes