Low GI Lemongrass Pork and Vegetable Stir Fry

Method

1. Place the rice and 2 cups cold tap water in a medium (2.5 – 3.5 QT) saucepan. Bring to a boil, uncovered over high heat. Reduce heat to low, stir, cover and simmer on low heat for 15 minutes. Remove from the heat. Stand covered for 5 minutes.
2. Combine 1 tablespoon of the oil and lemongrass in a bowl. Add the pork and stir to combine. Combine all the sauce ingredients in a separate bowl, set aside.
3. While the rice is cooking, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add half the pork. Stir-fry for 1 minute until sealed. Remove to a bowl. Repeat with oil and remaining pork. Cover and keep warm.
4. Add the remaining oil to the wok with the broccolini and snow peas. Stir fry 1 minute until the vegetables are just tender. Return the pork to the wok, add the sauce and stir fry 1-2 minutes until cooked through. Remove from the heat, stir in the cashews and carrots.
5. Fluff the rice with a fork. Spoon the rice and stir fry into bowls. Top with herbs. Serve.