Meal: Pork, Cashew and Green Bean Stir-Fry with Brown Rice

Pork, Cashew and Green Bean Stir-Fry with Brown Rice: This dish is absolutely delicious and tastes as good, if not better than take out Chinese. You can use any meat really if you prefer chicken, beef, or shrimp.

Vegetarian variation: Instead of pork, substitute extra firm tofu. The tofu turns out wonderful because it marinates in the soy sauce mixture.

Ingredients
¼ cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound pork tenderloin, cut into ¼-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 ginger
2 garlic cloves, minced
¼ cup fat-free chicken broth
2 cups hot cooked rice (white or brown)
¼ cup chopped unsalted cashews, toasted

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 heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1½ minutes. Stir in green beans; stir-fry 1½ minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.