4 servings (serving size: 1 cup stir-fry mixture, 1/2 cup rice, and 1 tablespoon cashews)
Photo: Howard L. Puckett; Styling: Fonda Shaia
1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound pork tenderloin, cut into 1/4-inch-thick slices
4 cups (2-inch) cut green beans (about 1 pound)
2 teaspoons dark sesame oil
1 to 2 tablespoons 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 cashews, toasted
How to Make It
Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.
Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1 1/2 minutes. Stir in green beans; stir-fry 1 1/2 minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.
This recipe is so easy and flavorful. My kids gobble it up, too. We often leave off the cashews because we don't have them, and it's great without them, too. We used boneless pork loin chops and they were delicious.
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