marty norton

Pork, Cashew, and Green Bean Stir-Fry
Sweet, crunchy cashews and tender green beans are tossed together with
lean,
soy-marinated pork.

Makes 4 servings.

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

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.

From: "Lynna Wagner" <lynnawr@stjoelive.com>

7.7 points per serving
calories 349 (25% from fat); fat 9.7g (sat 2.2g, mono 4.6g,
poly 2.1g); protein 29.5g; carb 34.5g; fiber 3.3g; chol 74mg;
iron 4.1mg; sodium 463mg; calc 73

Source: Cooking Light Magazine


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Only recipes and recipe requests are accepted for posting.
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marty norton

Pork, Cashew, and Green Bean Stir-Fry
Sweet, crunchy cashews and tender green beans are tossed together with
lean,
soy-marinated pork.

Makes 4 servings.

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

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.

From: "Lynna Wagner" <lynnawr@stjoelive.com>

7.7 points per serving
calories 349 (25% from fat); fat 9.7g (sat 2.2g, mono 4.6g,
poly 2.1g); protein 29.5g; carb 34.5g; fiber 3.3g; chol 74mg;
iron 4.1mg; sodium 463mg; calc 73

Source: Cooking Light Magazine


--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/