Ingredients
2 teaspoons cornstarch1/2 cup chicken broth1/4 cup red wine vinegar2 tablespoons soy sauce2 teaspoons plus 2 tablespoons canola oil, divided3/4 pound boneless pork, cut into thin strips1 cup thinly sliced carrots1 cup fresh broccoli florets3 green onions, thinly sliced1/2 cup cashewsHot cooked rice
Preparation
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.
