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Crunchy Cashew Pork


  • 2 tsp. cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup cider vinegar
  • 2 Tbsp. soy sauce
  • 2 tsp. + 2 Tbsp. vegetable oil, divided
  • Ad
  • 3/4 lb. boneless pork, cut into thin strips
  • 1 cup thinly sliced carrots
  • 1 cup broccoli florets
  • 3 green onions, thinly sliced
  • 1/2 cup cashews
  • Hot cooked rice


In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp. oil until smooth; set aside. In a large skillet of wok over medium high heat, stir-fry pork in 1 Tbsp. oil until no longer pink; remove and keep warm. Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir in broth mixture and 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 over rice.

By Robin from Washington, IA

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