Directions:
- In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside.
- In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
- Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.26 Kcal (1504 kJ) | ||
| Calories from fat | 198.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.07g | 34% | |
|---|---|---|---|
| Cholesterol | 45.07mg | 15% | |
| Sodium | 1732.75mg | 72% | |
| Potassium | 684.78mg | 15% | |
| Total Carbs | 17.66g | 6% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 22.71g | 45% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 3.4mg | 19% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 152.71 Kcal (639 kJ) | ||
| Calories from fat | 84.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 34% | |
|---|---|---|---|
| Cholesterol | 19.16mg | 15% | |
| Sodium | 736.55mg | 72% | |
| Potassium | 291.08mg | 15% | |
| Total Carbs | 7.51g | 6% | |
| Sugars | 1.9g | 18% | |
| Dietary Fiber | 1.2g | 11% | |
| Protein | 9.65g | 45% | |
| Vitamin C | 11mg | 43% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.5mg | 19% | |
| Calcium | 20.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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