Ingredients:
1/4 cup low sodium soy sauce
2 teaspoons cornstarch
1 lb pork tenderloins, cut into 1/4 inch thick slices
4 cups cut green beans
2 teaspoons dark sesame oil
1 -2 tablespoon minced peeled fresh ginger
2 -3 garlic cloves, minced
1/4 cup fat-free chicken broth
2 cups hot cooked rice
1/4 cup chopped cashews
Directions:
In a medium-size bowl, add the soy sauce and cornstarch; stir to combine.
Add in pork slices; stir to coat.
Cover and chill.
Put the beans in a large pan of boiling water; cook 5 minutes.
Drain beans and plunge into ice water; drain.
**Alternative way to cook green beans–I steam them until crisp-tender then drain.
Heat oil in a large non-stick skillet coated with non-stick cooking spray over medium-high heat.
Add in ginger and garlic; stir/saute for 1 minute.
Add in pork mixture; stir-fry for 1 1/2 minutes.
Add in green beans; stir-fry 1 1/2 minute or until pork is done.
Stir in broth; lower heat and simmer for 2 minutes; season to taste with salt/pepper.
Serve over rice; sprinkle with cashews.
Servings: 4
Time preparation: 45 min.
Time total: 56 min.