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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounces green beans |
2 tablespoons peanut oil, divided |
2 cups sliced onion |
1 1/2 tablespoons chopped peeled fresh ginger |
4 garlic cloves, minced |
1 cup red bell pepper, cut into thin strips |
1/3 cup cream sherry |
1 tablespoon cornstarch |
8 ounces reserved asian barbecued pork, sliced into thin strips |
1/2 cup fat-free, less-sodium chicken broth |
3 tablespoons low-sodium soy sauce |
1 teaspoon hoisin sauce |
1/4 teaspoon crushed red pepper |
2 2/3 cups cooked rice |
Directions:
1. 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.
2. Heat 1 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 frequently. Remove onion mixture from skillet; set aside.
3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add peppers; cook 3 minutes or until crisp-tender, stirring frequently.
4. Combine sherry and cornstarch in a small bowl.
5. Add green beans, onion mixture, cornstarch mixture, reserved Asian Barbecued Pork, and next 4 ingredients (through red pepper) to pan. Bring to a boil, stirring constantly. Cook 1 minute or until sauce thickens. Serve with rice.
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