I do not recall where this recipe came from, although I do know that the original recipe suggested serving it with rice. I chose to serve it with spaghetti squash this time instead, which was a good combination.
Ingredients
1 tablespoon whole-grain flour
½ cup low sodium chicken broth
¼ cup cider or red wine vinegar
2 tablespoons low-sodium soy sauce
1 garlic clove, minced
Dash red pepper flakes
2 teaspoons + 2 tablespoons olive oil
¾ lb. lean boneless pork, cut into
thin strips
1 cup thinly sliced carrots
1 cup broccoli flowerets
3 green onions, thinly sliced
Directions
Combine flour, broth, vinegar, soy sauce, garlic, red pepper flakes, and 2 teaspoons olive oil in small bowl; set aside.
In a large skillet, stir-fry
pork in 1 tablespoon oil until no longer pink; remove. Heat remaining oil. Stir-fry
carrots and broccoli until crisp tender. Stir in broth mixture and green
onions. Bring to a boil, and cook until thickened, stirring, about 2 minutes.
Return meat to pan and heat through. Add cashews.
Serve with whole-grain rice or spaghetti squash.
Cooking spaghetti squash
There are many instructions with slide shows and videos available online showing how to cook spaghetti squash. Basically, I cook it the same way as acorn squash when I just want it cooked with no added ingredients.
Wash the squash. Cut in half. Remove and discard pulp and seeds. Pierce the skin to allow steam to escape. Place squash halves upside down in a baking dish with enough water to cover the bottom of the pan. Place in 375° oven and bake until soft, about 45 minutes.
Remove from oven, and when cool enough to handle, use a fork to remove the squash. Pull the fork down across the squash and it will come out in spaghetti strands.
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