- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In small saucepan, bring 1¾ cups water
to boil. Add kaniwa; cover and reduce heat to low. Cook until water is absorbed and kaniwa is tender, 12 to 15 minutes.
Meanwhile, in bowl, toss together pork, garlic, 1 tsp of the cornstarch and
the salt and pepper.
Meanwhile, in small bowl, whisk together soy sauce, cooking wine, oyster sauce, chili garlic sauce, remaining 1½ tsp cornstarch and 3 tbsp water.
In large nonstick skillet or wok, heat 2 tsp of the oil over medium-high heat; stir-fry red pepper until tender-crisp, 2 to 3 minutes. Transfer to bowl. In same pan, heat 2 tsp of the oil; stir-fry cabbage and green beans until tender-crisp, about 4 minutes. Transfer to red pepper bowl. Heat remaining 2 tsp oil; stir-fry pork mixture until browned, about 3 minutes.
Return vegetables to pan. Stir in soy sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
Divide kaniwa among plates; spoon pork mixture over top. Sprinkle with cashews (if using).
Did You Know?: Kaniwa is an ancient grain and a slightly sweeter cousin to quinoa. Find it in bulk
or health food stores.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 824 mg
- Sugars 7 g
- Protein 34 g
- Calories 418
- Total fat 12 g
- Potassium 1,140 mg
- Cholesterol 61 mg
- Saturated fat 2 g
- Total carbohydrate 43 g
%RDI
- Iron 29
- Folate 100
- Calcium 31
- Vitamin A 240
- Vitamin C 178
