Pork, Cashew & Green Bean Stir-Fry

Pork really is the other white meat, and pork tenderloin is the leanest and tastiest cut of them all. When properly trimmed, pork tenderloin is tender and moist and very low in fat. This recipe combines great tasting ingredients to make a classic time-saving stir-fry but trims out the unnecessary fats and sodium found in some of the ingredients.

Don’t skimp on the sesame oil. Sesame oil is packed with flavor, and a small bottle will keep quite nicely in your refrigerator for about a year. Be sure to keep it refrigerated as sesame oil will go rancid if left out.

Serve this stir-fry with steamed brown rice for a healthy and flavor-filled meal that’s low in fat and rich in fiber.

Serves 4.

1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound pork tenderloin, cut into 1/4″ slices
4 cups green beans cut in 2″ pieces
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup fat-free chicken broth
1/4 cup cashews, dry-roasted and unsalted

Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill for about 30 minutes.

Place beans in a large saucepan of boiling water and cook 5 minutes. Drain beans then plunge into ice water or very cold running water to chill, and then drain.

Heat the sesame oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and sauté 1 minute. Add pork mixture and stir-fry for about two minutes or until barely cooked through. Stir in green beans and stir-fry another two minutes or until pork is no longer pink. Slowly add the chicken broth and bring back up to a boil. Let simmer for two minutes or until thickened. Adjust seasonings and top with cashews and sliced green onions as a garnish and serve over steamed brown rice for a delicious, quick meal.

Per Serving (excluding unknown items): 257 Calories; 10g Fat (35.0% calories from fat); 29g Protein; 14g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 696mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fat.