Pork, Cashew and Green Bean Stir Fry
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1/4 cup low-sodium soy sauce
2 teaspoon cornstarch
1 pound pork tenderloin, cut into 1/4inch thick slices
4 cups cut green beans, cut in 2-inch pieces (about 1 pound)
2 teaspoon dark sesame oil
Cooking spray
1 to 2 tablespoon minced, peeled fresh ginger
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
2 cups hot cooked rice
1/4 cup chopped unsalted cashew, toasted

  1. combine soy sauce and cornstarch in a medium bowl. add pork stirring to coat. cover and chill.
  2. place beans in a large saucepan of boiling water and cook for 5 minutes. drain beans, plunge into ice water and drain.
  3. heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  4. add ginger and garlic; saute 1 minutes. add pork mixture; stir-fry 11/12 minutes. stir in green beans; stir-fry 11/12 minutes or until pork is done. stir in broth; reduce heat, and simmer for 2 minutes.
  5. serve over rice; sprinkle with cashews.

yields 4 servings
source: cooking lite (2001)

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