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Pork Cashew and Green Bean Stir-Fry Recipe


"Sweet, crunchy cashews and tender green beans are tossed together with lean, soy-marinated pork."
Original recipe yield: 4 servings.
Servings:
4

Pork Cashew and Green Bean Stir-Fry INGREDIENTS:

  • 1/4 cup reduced-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 tablespoon minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 cups hot cooked rice
  • 1/4 cup chopped unsalted cashews, toasted

Pork Cashew and Green Bean Stir-Fry DIRECTIONS:

  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; saute 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.


Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 349 (25% from fat); FAT 9.7g (sat 2.2g, mono 4.6g, poly 2.1g); PROTEIN 29.5g; CARB 34.5g; FIBER 3.3g; CHOL 74mg; IRON 4.1mg; SODIUM 463mg; CALC 73