Pork, Cashew, and Green Bean Stir-Fry

Pork, Cashew, and Green Bean Stir-Fry Recipe
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)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

March 1999
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