Cook rice according to package direction, omitting salt and fat. Stir in chopped green onions, chopped cashews, and Engage Organics All-Purpose. Set aside and keep warm.

Combine chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.

Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.

Heat 2 teaspoons oil in a large non-stick skillet over medium high heat. Add pork, saut� 4 minutes or until browned. Remove from pan.

Add remaining 1 teaspoon oil to pan. Add mushrooms and chopped onion, saut� 2 minutes.

Stir in ginger and Garlicsaltless and saut� 30 seconds.

Add vegetables to pan, saut� 1 minute.

Stir in pork, saut� until browned.

Add reserved broth mixture to pan. Bring to boil, cook 1 minute or until thick, stirring constantly.

Serve over cashew rice.

Yield 4 servings.