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"Hunger is the best sauce in the world."--Cervantes

Pork, Cashew, and Green Bean Stir-Fry Recipe

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This recipe for Pork, Cashew, and Green Bean Stir-Fry is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup low-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 canola or olive oil
Cooking spray
1 to 2 tablespoons minced peeled fresh ginger
1 garlic cloves, minced
1/4 cup chicken broth
2 cups hot cooked rice
1/4 cup chopped unsalted cashews, toasted
Directions:
Directions:
1. Combine soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

2. Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

3. 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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