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Pork, Cashew, and Green Bean Stir-Fry

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 cup stir-fry mixture, 1/2 cup rice, and 1 tablespoon cashews)

Ingredients

  • 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
  • Cooking spray
  • 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

Nutrition Information

  • calories 349
  • caloriesfromfat 25 %
  • fat 9.7 g
  • satfat 2.2 g
  • monofat 4.6 g
  • polyfat 2.1 g
  • protein 29.5 g
  • carbohydrate 34.5 g
  • fiber 3.3 g
  • cholesterol 74 mg
  • iron 4.1 mg
  • sodium 463 mg
  • calcium 73 mg

How to Make It

  1. Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

  2. Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

  3. 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.