Meals Matter

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Contributed By: adampatrick
Internet Provided by: Cooking Light magazine

"Sweet, crunchy cashews and tender green beans are tossed together with lean, soy-marinated pork."

Ingredients

1/4 cup Reduced-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 tablespoon 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

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; 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.

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