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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%

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