Ingredients
- 2 tsp. cornstarch
- 1/2 cup chicken broth
- 1/4 cup cider vinegar
- 2 Tbsp. soy sauce
- 2 tsp. + 2 Tbsp. vegetable oil, divided
- 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
Directions
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
