Cashew Pork & String Beans
(Serves 4)
1 lb. pork tenderloin, sliced ¼" thick
¼ cup soy sauce, low sodium
2 teaspoons cornstarch
4 cups raw green string beans (about 1 lb.)
2 teaspoons sesame oil
1 tablespoon fresh ginger root, peeled and minced
2 cloves garlic, minced
¼ cup chicken broth, defatted, no salt added
2 cups cooked rice
¼ cup unsalted, roasted cashews, chopped
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 the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1½ minutes. Stir in green beans; stir-fry 1½ minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.
Calories
|
339
|
Protein (g)
|
29.5
|
Cholesterol (mg)
|
72
|
Fat (g)
|
10.3
|
Carbs (g)
|
32.3
|
Sodium (mg)
|
628
|
Calories from:
|
Fat
|
27.1%
|
Carbs
|
38.1%
|
Protein
|
34.8%
|
|