Pork and Vegetable Stir-Fry with Cashew Rice

Last night’s stir fry was very good. I could have used more veggies. I had 8 oz of snap peas and would have liked more. I am still cooking out of Mix and Match, Cooking Light book. This recipe is 460 calories and serves 4.
Ingredients:
3/4 C uncooked long-grain rice
1/3 C chopped green onions
¼ C dry roasted cashews, salted and coarsely chopped
½ t slat
2/3 C fat-free lower sodium chicken broth
2T cornstarch, divided
3 T lower-sodium soy sauce, divided
2 T honey
1# pork tenderloin cut into ½” cubes ( I used boneless pork chops from Costco)
1T canola oil, divided
4oz. sliced mushrooms
1 C chopped onion
1 T grated peeled fresh ginger
2 garlic cloves, minced
6oz sugar snap peas, trimmed
1 red bell pepper chopped
Directions:
1. Cook your rice according to the directions. I use Roses Rice, soak for 1 hour, turn burner on high until the water boils, turn to low and cover. Cook on low for 10 minutes. Stir in green onions, cashews, and salt. Set aside and keep warm.
2. Combine broth, 1 T cornstarch, 2 T soy sauce, and honey in a small bowl, and set aside.
3. Combine pork, 1 T cornstarch and soy sauce in a bowl, tossing well to coat.
4. Heat 2 t oil in a nonstick wok over high heat. Add pork, sauté 4 minutes or until browned. Remove to a pan.
5. Add remaining 1 t oil to pan. Add mushrooms, chopped onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper and sauté 1 minute. Stir in pork and sauté to warm.
6. Add broth mixture to pan. Bring to a boil; for about 2 minutes until the sauce is thick.
7. Serve over the cashew rice.
We had very little left which Max will enjoy added to his food tonight.