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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

Combine sherry and cornstarch in a small bowl.

Step 5

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.

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