Pork, Cashew, and Green Bean Stir-Fry

Pork, Cashew, and Green Bean Stir-Fry
Photo by Howard L. Puckett


  • ¼ cup chopped unsalted cashews, toasted
  • 2 cups hot cooked rice
  • 4 cups (2-inch) cut green beans (about 1 pound)
  • ¼ cup fat-free, less-sodium chicken broth
  • 2 teaspoons dark sesame oil
  • 2 teaspoons cornstarch
  • 2 garlic cloves, minced
  • + 4 more ingredients
    • ¼ cup low-sodium soy sauce
    • 1 pound pork tenderloin, cut into 1/4-inch-thick slices
    • Cooking spray
    • 1 to 2 tablespoons minced peeled fresh ginger

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 ...

View full recipe at My Recipes


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