| Pork, Green Bean,* Stir Fry
1/4 cup low sodium soy sauce 2 teaspoon corn starch 1 pound pork tenderloins, but into 1/4 inch slices 4 cups green beans (other vegetable can be substituted like broccoli) 2 tablespoons dark sesame oil 1 tablespoon minced ginger 2 cloves of garlic 1/4 cup chicken broth 2 cups hot rice 1/4 cup unsalted cashews toasted, optional Combine the soy sauce, and corn starch in a medium bowl. Add the pork and stir well to coat. If beans are fresh, cook in boiling salted water for 5 minutes, then plunge into ice water. Drain. I used caned drained green beans. Heat the oil in a nonstick skillet, medium heat. Add ginger and garlic for 1 minute. Add pork, stir and fry for 1 to 1/2 minutes, add the beans and stir fry 1 to 1/2 minute until pork is done. Stir in broth, reduce heat and simmer 2 minutes. Serve over rice and sprinkle with cashews. Yields 4 servings. Serving includes 1 cup stir fry, 1/2 cup rice and 1 tablespoons cashews. Calories 349, Fat 9.7 g Protein 29.5g CARB 34.5g CHOL 74 mg, Iron 4.1 mg, Sodium 46.3 mg Calc 73mg. Marinate for 1 hour: |