Asian Pork Stir-Fry

Serves 5 (serving size: about 1 cup stir-fry and 2/3 cup rice)


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8 ounces green beans
2 tablespoons peanut oil, divided
2 cups sliced onion
1 1/2 tablespoons chopped peeled fresh ginger
4 garlic cloves, minced
1 cup red bell pepper, cut into thin strips
1/3 cup cream sherry
1 tablespoon cornstarch
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon hoisin sauce
1/4 teaspoon crushed red pepper
2 2/3 cups cooked rice


Trim green bean ends; remove strings. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and plunge beans into ice water; drain. Set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add onions, ginger, and garlic; cook 3 minutes or until onions are crisp-tender, stirring frequently. Remove onion mixture from skillet; set aside.

Heat remaining 1 tablespoon oil in pan over medium-high heat. Add peppers; cook 3 minutes or until crisp-tender, stirring frequently.

Combine sherry and cornstarch in a small bowl.

Add green beans, onion mixture, cornstarch mixture, reserved Asian Barbecued Pork, and next 4 ingredients (through red pepper) to pan. Bring to a boil, stirring constantly. Cook 1 minute or until sauce thickens. Serve with rice.

Created date

October 2003

Nutritional Information

Calories 467
Caloriesfromfat 24 %
Fat 12.4 g
Satfat 3.1 g
Monofat 5.3 g
Polyfat 2.8 g
Protein 30.9 g
Carbohydrate 53.4 g
Fiber 4.5 g
Cholesterol 75 mg
Iron 4.1 mg
Sodium 879 mg
Calcium 62 mg