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Nutrition Facts
Serving Size 386 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1380 mg 57%
Total Carbohydrate 24 g 8%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 28 g
Vitamin A 140% Iron 20%
Vitamin C 100% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork Stir Fry With Garlic And Cashews

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

6 H-E-B Peeled Garlic, crushed
4 Tbsp Kikkomans Soy Sauce Lite
1 Tbsp H-E-B Sugar
1 Lb pork grilling strips
2 large carrots, peeled
2 celery
1 red bell pepper, seeds and stem removed
6 green onions
1 Tbsp Spectrum Unrefined Peanut Oil
1/4 cup(s) dry sherry
1 1/2 cup(s) H-E-B Reduced Sodium Chicken Broth
2 Tbsp Hill Country Fare Corn Starch
1/2 cup(s) roasted salted cashews
1/2 Tsp Central Market Organics Crushed Red Pepper
1/2 Tsp H-E-B Iodized Salt
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Blend garlic, 1 teaspoon soy sauce and sugar in a medium bowl.
Add pork strips; stir to coat thoroughly and set aside.
Cut carrots and celery diagonally into 1/4-inch thick slices.
Chop bell pepper into 3/4-inch chunks.
Slice green onions and tops into 1/2-inch sticks; reserve separately.
Heat a large wok or 12-inch non-stick skillet over medium-high to high heat.
Add oil to heated skillet.
When oil is hot, add pork and stir fry 2 minutes until no longer pink.
Remove and set aside.
Stir fry carrots, celery and bell pepper 3 minutes.
Add green onions and pork.
Add sherry and 3 teaspoons soy sauce to pan and sauté for 2 minutes.
Add chicken broth and corn starch.
Cook over high heat, stirring occasionally, until sauce thickens.
Stir in cashews and serve immediately.



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