Recipes

1/2 pound pork tenderloin, sliced 1/4 inch thick
3 tablespoons vegetable oil
1 cup each sliced celery, green onions and fresh mushrooms
1 can (8 oz.) water chestnuts, sliced
1/2 pound snow peas or edible pod peas, fresh or frozen, thawed
2 cups cooked Rice River Farms Rice
1 tablespoon each cornstarch and dry sherry
1/2 tablespoon salt
1/2 tablespoon salted cashews or sunflower seeds

Prepare rice according to package directions. Slice pork and set aside. Heat oil; add pork and stir-fry over high heat for 2 minutes until meat is no longer pink. Add celery, green onion, mushrooms, water chestnuts, pea pods and ginger and stir-fry for 5 minutes over high heat until vegetables are tender crisp. Toss in rice until blended. Mix cornstarch with sherry, soy sauce and salt, add to juices in pan and cook until thickened. Toss mixture together to coat everything with glaze. Garnish with cashews.

Recipe from Rice River Farms Website