Directions:
- In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
- In a large nonstick skillet or wok, heat oil over medium-high heat; brown pork, tossing often, for about 3 minutes.
- Add garlic, ginger and the white parts of the green onion; cook for 1 minute.
- Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
- In same skillet or wok, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes.
- Return pork mixture to pan and add remaining green onions. Cook for 1 minute until sauce is slightly thickened.
- Sprinkle with cashews, if desired.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.6 Kcal (2062 kJ) | ||
| Calories from fat | 261.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.04g | 45% | |
|---|---|---|---|
| Cholesterol | 60.41mg | 20% | |
| Sodium | 1896.3mg | 79% | |
| Potassium | 770.27mg | 16% | |
| Total Carbs | 29.71g | 10% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 28.88g | 58% | |
| Vitamin C | 48.9mg | 81% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 54.3mg | 302% | |
| Calcium | 55mg | 5% | |
| Amount Per 100 g | |||
| Calories | 153.79 Kcal (644 kJ) | ||
| Calories from fat | 81.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 45% | |
|---|---|---|---|
| Cholesterol | 18.86mg | 20% | |
| Sodium | 592.02mg | 79% | |
| Potassium | 240.48mg | 16% | |
| Total Carbs | 9.28g | 10% | |
| Sugars | 3.83g | 49% | |
| Dietary Fiber | 0.95g | 12% | |
| Protein | 9.02g | 58% | |
| Vitamin C | 15.3mg | 81% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 17mg | 302% | |
| Calcium | 17.2mg | 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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