Ingredients

1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound boneless pork loin chops thin cut
4 cups (2-inch) cut green beans (about 1 pound)
2 teaspoons dark sesame oil
Cooking spray
1 to 2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
2 cups hot cooked rice
1/4 cup chopped unsalted cashews, toasted

Preparation

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 over medium-high heat. Add ginger and garlic; saute 1 minute. Add pork mixture; stir-fry 1-1/2 minutes. Stir in 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.

Yield: 4 servings (serving size: 1 cup stir-fry mixture, 1/2 cup rice, and 1 tablespoon cashews)

Source: Cooking Light

Nutritional Information

Calories: 349 (25% from fat)
Fat: 9.7g (sat 2.2g, mono 4.6g, poly 2.1g)
Protein: 29.5g
Carbohydrate: 34.5g
Fiber: 3.3g
Cholesterol: 74mg
Iron: 4.1mg
Sodium: 463mg
Calcium: 73mg