Pork, Cashew, And Green Bean Stir-Fry

• 1/4 cup low-sodium soy sauce
• 2 teaspoons cornstarch
• 1 pound pork tenderloin, cut into 1/4-inch-thick slices
• 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

1. Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.
2. Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; saute 1 minute. Add pork mixture; stir-fry 1 1/2 minutes. Stir in green 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.

soy sauce, cornstarch, pork tenderloin, green beans, dark sesame oil, cooking spray, fresh ginger, garlic, chicken broth, rice, unsalted cashews

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