Asian Pork Stir-Fry
8 ounces green beans
2 tablespoons peanut oil, divided
2 cups sliced onion
1½ tablespoons chopped peeled fresh ginger
4 garlic cloves, minced
1 cup red bell pepper, cut into thin strips
⅓ cup cream sherry
1 tablespoon cornstarch
8 ounces reserved Asian Barbecued Pork, sliced into thin strips
½ cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon hoisin sauce
¼ teaspoon crushed red pepper
1 teaspoon toasted sesame seeds
1 cup zucchini, sliced
2⅔cups cooked rice
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.
Heat 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
Remove onion mixture from skillet; set aside.
Heat remaining tablespoon oil in pan over medium-high heat.
Add peppers and zucchini; cook 3 minutes or until crisp-tender, stirring frequently.
Combine sherry and cornstarch in a small bowl.
Add green beans, onion mixture, cornstarch mixture, reserved Asian Barbecued Pork, and rest
of ingredients to pan.
Bring to a boil, stirring constantly.
Cook 1 minute or until sauce thickens.
Serve over cooked rice.
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