Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 3
Recipe by Cooking Light March 1999

Gallery

Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

Yield:
4 servings (serving size: 1 cup stir-fry mixture, 1/2 cup rice, and 1 tablespoon cashews)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

349 calories; calories from fat 25%; fat 9.7g; saturated fat 2.2g; mono fat 4.6g; poly fat 2.1g; protein 29.5g; carbohydrates 34.5g; fiber 3.3g; cholesterol 74mg; iron 4.1mg; sodium 463mg; calcium 73mg.
Advertisement
Advertisement