Asian Pork Stir-Fry

Asian Pork Stir-Fry


  • 8 ounces green beans
  • 2 tablespoons peanut oil, divided
  • 2 cups sliced onion
  • 1 1/2 tablespoons chopped peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 cup red bell pepper, cut into thin strips
  • 1/3 cup cream sherry
  • 1 tablespoon cornstarch
  • 8 ounces
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon crushed red pepper
  • 2 2/3 cups cooked rice


Trim green bean ends; remove strings. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and plunge beans into ice water; drain. Set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add onions, ginger, and garlic; cook 3 minutes or until onions are crisp-tender, stirring frequently. Remove onion mixture from skillet; set aside.

Heat remaining 1 tablespoon oil in pan over medium-high heat. Add peppers; cook 3 minutes or until crisp-tender, stirring frequently.

Combine sherry and cornstarch in a small bowl.

Add green beans, onion mixture, cornstarch mixture, reserved Asian Barbecued Pork, and next 4 ingredients (through red pepper) to pan. Bring to a boil, stirring constantly. Cook 1 minute or until sauce thickens. Serve with rice.

  • Yield: Serves 5 (serving size: about 1 cup stir-fry and 2/3 cup rice)

Nutritional Information

Calories per serving: 467
Caloriesfromfat per serving: 24%
Fat per serving: 12.4g
Saturated fat per serving: 3.1g
Monounsaturated fat per serving: 5.3g
Polyunsaturated fat per serving: 2.8g
Protein per serving: 30.9g
Carbohydrate per serving: 53.4g
Fiber per serving: 4.5g
Cholesterol per serving: 75mg
Iron per serving: 4.1mg
Sodium per serving: 879mg
Calcium per serving: 62mg