Coconut and cashews lend exotic flavors and textures to this quick stir-fry. Serve with hot cooked rice and steamed asparagus for a tasty and easy meal any day of the week.

Coconut Cashew Pork Stir-Fry

1 pound pork stir-fry strips (loin, tenderloin, or pork leg)
1/4 cup soy sauce
1/4 cup dry white wine or chicken broth
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon vegetable oil
1/2 onion, thinly sliced
1/2 cup cashews
1/2 cup shredded coconut
1 kiwifruit, peeled and sliced for garnish

Hot cooked rice for accompaniment

1. In medium bowl stir together soy sauce, wine, honey, lime juice, cornstarch and ginger. Add pork strips, marinate for 10 minutes.
2. Drain pork, reserving marinade.
3. Heat oil in large nonstick skillet over high heat, add pork and stir-fry 3 to 4 minutes.
4. Add onion and stir-fry one minute longer.
5. Add marinade to skillet, cook and stir until sauce thickens.
6. Stir in cashews and coconut, heat through.
7. Garnish with kiwifruit and serve with hot cooked rice.

Serves 4.

Nutrition Facts: Calories 200 calories Protein 14 grams Fat 10 grams Sodium 290 milligrams Cholesterol 30 milligrams Saturated Fat 4 grams Carbohydrates 12 grams Fiber 0 grams

Recipe provided courtesy of Pork: The Other White Meat.