Pork, Cashew and Green Bean Stir-Fry
From pamela 17 years agoIngredients
- 1 pound of pork tenderloin, cut into slices (about 1/4-inch-thick) shopping list
- 1/4 cup chicken broth, fat-free, less-sodium shopping list
- 2 cups cooked rice (hot) shopping list
- 4 cups (2-inch) cut green beans (approximately 1 pound) shopping list
- 1/4 cup soy sauce, reduced-sodium shopping list
- 2 tsp cornstarch shopping list
- 2 tsp cooking spray, dark sesame oil shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 tbsp fresh ginger, peeled and minced shopping list
- 1/4 cup unsalted, toasted cashews, chopped shopping list
How to make it
- In a medium sized bowl, combine the soy sauce and cornstarch. Then add pork, stirring thoroughly to coat. Cover and chill. Next, put green beans in a large saucepan of boiling water, cook for 5 minutes, then drain and push into ice water. Drain. In a large, nonstick skilled (coated with cooking spray) heat oil over medium-high heat. Add the garlic and ginger and sauté for 1 minute. Next, add the pork mixture and stir-fry for 1-1/2 minutes. Add in the green beans and stir-fry for 1-1/2 minutes (or until pork is done) Stir in broth, lower the heat, and simmer for 2 minutes. Serve stir-fry over rice and drizzle with cashews.
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