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
• 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

1. 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.
2. 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.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add peppers; cook 3 minutes or until crisp-tender, stirring frequently.
4. Combine sherry and cornstarch in a small bowl.
5. 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.

green beans, peanut oil, onion, fresh ginger, garlic, red bell pepper, cream sherry, cornstarch, chicken broth, soy sauce, hoisin sauce, red pepper, rice

Taken from www.myrecipes.com/recipe/asian-pork-stir-fry (may not work)