Recipe by Cooking Light magazine
"Sweet, crunchy cashews and tender green beans are tossed together with lean, soy-marinated pork."
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reduced-sodium soy sauce
pork tenderloin, cut into 1/4-inch-thick slices
(2-inch) cut green beans (about 1 pound)
dark sesame oil
minced peeled fresh ginger
fat-free, less-sodium chicken broth
hot cooked rice
chopped unsalted cashews, toasted
I've made this for company and they raved about it. It's so easy too - I substituted the frozen petite whole green beans and it works great. Also, I now double the garlic and ginger and it really adds a punch of flavor.
I was really surprised when I tasted this, it was soooooo bland! Even though I added a LOT of ginger andd garlic, more then what was called for. Good thing I had a bottle of stir fry sauce on hand, I added some of that to it, and it saved the dish. I didn't sprinkle the cashews on top as suggested, but stirred them into the stir fry last. After doing all that, it was good.
As previous reviewers suggested, I added a bit more garlic and may add a pinch of red pepper flakes next time. I also added additional veggies. I liked the idea of marinating the pork while I chopped. Nice sauce, good flavor - will definitely make again. Easily fed family of 4 (includes 2 teenagers).
Very tasty! My husband and I don't like green beans so I substituted broccoli instead and it worked out just dandy. I also found the sauce to be a bit thin, but this isn't a problem unless you like thick stir fry sauce. Also, watch the sesame oil, it tends to burn quickly.
This was pretty good but I thought it could use some other veggies other than just green beans. It was a bit salty too even though I used the reduced sodium ingredients?!
The marinade was a little blah, but the combination of the meat and cashews was great. I used salted, since I couldn't find unsalted, but they were just fine.
This was tooo good. I used beef loin, instead of pork.
So much flavor! Another winner!!!
This tasted WONDERFUL, but was pretty short on sauce. Like other reviewers I marinated the meat in the soy/cornstarch mixture all day, and the pork was tender and very tasty. We really enjoyed the texture of the pork and green beans together. I would just suggest to others to make more sauce--while the meat was tender, the dish overall was a bit dry when paired with rice.
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