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Asian Pork Stir-Fry

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

Ingredients

  • 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
  • 8 ounces reserved Asian Barbecued Pork, sliced into thin strips
  • 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

Nutrition 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

How to Make It

  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.

  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.

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

  4. Combine sherry and cornstarch in a small bowl.

  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.