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Ingredientes
- 1Â 1/2 c. white rice
- 1/2 lb green beans trimmed
- 3 Tbsp. Asian-style chili sauce
- 2 Tbsp. soy sauce
- 1/2 c. canned reduced-salt chicken broth
- 1 Tbsp. cornstarch
- 2 Tbsp. canola oil divided
- 1 x onion halved lengthwise and thinly sliced
- 1 x red bell pepper cut into thin strips
- 2 Tbsp. fresh ginger peeled and grated
- 1 lb cooked boneless pork diced
Direcciones
- Make rice according to package directions.
- Meanwhile, put beans into covered microwavable dish with 1/4 c. of water. Cover and microwave on high till beans are tender-crisp, about 3 to 5 min, depending on microwave. Drain and set aside.
- In bowl, stir together chili sauce, soy sauce, broth and cornstarch till smooth. Set aside.
- In large non-stick skillet over high heat, heat half of the oil till warm. Saute/fry onion and red pepper, stirring often, till onion starts to soften. Remove from pan and set aside.
- Put remaining oil and ginger in pan and heat till warm. Add in pork and, stirring often, cook till warm, about 3 min.
- Add in broth mix, stir well and boil for 1 to 2 min, till it thickens.
- Stir in green beans, onion and red pepper and toss to coat.
- Serve stir-fry over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 122 | 22% |
| Total Fat 13.74g | 17% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.03g | |
| Cholesterol 49mg | 16% |
| Sodium 500mg | 21% |
| Potassium 779mg | 22% |
| Total Carbs 75.8g | 20% |
| Dietary Fiber 7.3g | 24% |
| Sugars 2.34g | 2% |
| Protein 29.3g | 47% |
