1/4 cup reduced-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 tablespoon minced peeled fresh ginger 2 cloves garlic, minced 1/4 cup fat-free, less-sodium chicken broth 2 cups hot cooked rice 1/4 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; 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.
