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  • 1 Rating
Mary Corpening Barber and Sara Corpening Whiteford
Recipe by Health March 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Combine sherry and cornstarch in a small bowl.

  • 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.

Nutrition Facts

467 calories; calories from fat 24%; fat 12.4g; saturated fat 3.1g; mono fat 5.3g; poly fat 2.8g; protein 30.9g; carbohydrates 53.4g; fiber 4.5g; cholesterol 75mg; iron 4.1mg; sodium 879mg; calcium 62mg.
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