Pork, Cashew, and Green Bean Stir-Fry

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

Ingredients

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

Preparation

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 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.

Nutritional Information

Calories:

349 (25% from fat)

Fat:

9.7g (sat 2.2g,mono 4.6g,poly 2.1g)

Protein:

29.5g

Carbohydrate:

34.5g

Fiber:

3.3g

Cholesterol:

74mg

Iron:

4.1mg

Sodium:

463mg

Calcium:

73mg