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)
|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|