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Ingredientes
- 1 lb Green beans, trimmed
- 1 whl pimiento
- 4 x Cloves garlic, coarsely minced
- 2 Tbsp. Soy sauce, reduced sodium
- 1 Tbsp. Fresh ginger, coarsely minced
- 1 tsp Sugar
- 1 tsp Mild paprika
- 1/4 tsp Salt
- 1/4 tsp Crushed red pepper
- 1 Tbsp. Vegetable oil
- 3/4 lb Pork tenderloin, sliced and halved
- 2 Tbsp. Water
- 1 Tbsp. Fresh basil, minced
- 1 Tbsp. Fresh mint, minced
- 1 Tbsp. Fresh cilantro, minced
- 3 Tbsp. Dry-roasted peanuts, minced
Direcciones
- 1. Cook the green beans in a large pot of boiling water for 1 minutes. Drain; rinse beans under cool water to stop the cooking.
- 2. Combine pimiento, garlic, soy sauce, ginger, sugar, paprika, salt and pepper flakes in blender. Whirl till mix is a smooth puree.
- 3. Heat 1t. oil in very large non-stick wok over med-high heat. Add in half of pork; stir fry for 3 minutes till no longer pink. Remove pork from skillet and set aside. Repeat with another tsp. of oil and remaining pork.
- 4. Add in remaining 1t. oil to wok and heat. Add in beans, stir-fry for about 2 minutes. Add in the 2 Tablespoons water; cover the wok and cook for 2 minutes or possibly till the beans are just tender.
- 5. Return the pork to the skillet. Add in the pimiento puree; stir to mix and stir fry for 1 minute. Fold in the fresh basil, mint and cilantro. Sprinkle with peanuts. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 74 | 24% |
| Total Fat 8.3g | 10% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.1g | |
| Cholesterol 59mg | 20% |
| Sodium 747mg | 31% |
| Potassium 805mg | 23% |
| Total Carbs 30.5g | 8% |
| Dietary Fiber 11.1g | 37% |
| Sugars 1.34g | 1% |
| Protein 27.28g | 44% |
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