Pork, Cashew, and Green Bean Stir Fry |
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Prep Time: 45 Minutes Cook Time: 11 Minutes |
Ready In: 56 Minutes Servings: 4 |
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Adapted from Cooking Light. Quick, tasty, healthy, and family liked it. Serving size:1 cup stir-fry mixture, 1/2 cup rice, 1 T cashews; 349 calories, 9.7 g fat, 34.5 g carb, 3.3 g fiber, 74 mg cholesterol Ingredients:
1/4 cup low sodium soy sauce |
2 teaspoons cornstarch |
1 lb pork tenderloin, cut into 1/4 inch thick slices |
4 cups cut green beans |
2 teaspoons dark sesame oil |
1 -2 tablespoon minced peeled fresh ginger |
2 -3 garlic cloves, minced |
1/4 cup fat-free chicken broth |
2 cups hot cooked rice |
1/4 cup chopped cashews |
Directions:
1. In a medium-size bowl, add the soy sauce and cornstarch; stir to combine.
2. Add in pork slices; stir to coat.
3. Cover and chill.
4. Put the beans in a large pan of boiling water; cook 5 minutes.
5. Drain beans and plunge into ice water; drain.
6. **Alternative way to cook green beans-I steam them until crisp-tender then drain.
7. Heat oil in a large non-stick skillet coated with non-stick cooking spray over medium-high heat.
8. Add in ginger and garlic; stir/saute for 1 minute.
9. Add in pork mixture; stir-fry for 1 1/2 minutes.
10. Add in green beans; stir-fry 1 1/2 minute or until pork is done.
11. Stir in broth; lower heat and simmer for 2 minutes; season to taste with salt/pepper.
12. Serve over rice; sprinkle with cashews.
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