1\/4 cup low-sodium soy sauce
\n2 tsp. cornstarch
\n1 pound pork tenderloin, cut into 1\/4-inch-thick slices
\n4 cups (2-inch) cut green beans (about 1 pound)
\n2 tsp. dark sesame oil
\nCooking spray
\n1 to 2 T. minced peeled fresh ginger
\n2 garlic cloves, minced
\n1\/4 cup fat-free, less-sodium chicken broth
\n2 cups hot cooked rice
\n1\/4 cup chopped unsalted cashews, toasted<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing size: 1 cup stir-fry mixture, 1\/2 cup rice, and 1 T. cashews<\/p>\n
Calories: 349
\nFat: 9.7g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 cup low-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 to 2 T. 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 Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill….<\/p>\n