Pork, Cashew and Veggie Stir Fry - ~ 4 servings
1/4 cup reduced-sodium soy sauce
1 pound pork tenderloin, cut into bite sized pieces I get a very lean pork tenderloin that has 4g fat per 4 oz serving
4 cups (2-inch) cut green beans (about 1 pound) Since I don't care for green beans, I change this to broccoli
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger powdered also works here
2 cloves garlic+, minced
1/4 cup fat-free, less-sodium chicken broth
2 cups hot cooked brown rice
1/4 cup chopped unsalted cashews, toasted
* the recipe as written above needs serious seasoning help so I add - 5 spice powder and rice wine vinegar, all mixed up with a little soy sauce and add this at the end *
Combine the soy sauce and 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. If using broccoli, skip this step and stir fry broccoli with the garlic and ginger in the next step and stir fry until desired tenderness.
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 and here is where I'd add my mixture of soy sauce, rice vinegar and spices
reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.