Pork, Cashew and Green Bean Stir-Fry 1/4 cup reduced-sodium soy sauce 2 tsp. cornstarch 1 pound pork tenderloin, cut into 1/4-inch-thick slices 4 cups (2-inch) cut green beans (about 1 pound) 2 tsp. dark sesame oil Cooking spray 1 Tbsp. 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 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. Makes 4 servings. Nutritional values per serving: 349 calories (25 percent from fat), 9.7g fat (2.2g sat, 4.6g mono, 2.1g poly), 29.5g protein, 34.5g carbohydrate, 3.3g fiber, 74mg cholesterol, 4.1mg iron, 463mg sodium and 73mg calcium. . Source : Cooking Light magazine
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