Stir Fried Pork with Green Beans and Cashews

By lorik

You can use dry sherry in place of the mirin.

Ingredients

• 1 cup chicken broth
• 1/4 cup mirin
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 1 (1-pound) pork tenderloin, trimmed, halved lengthwise, and sliced thin crosswise
• 3 tablespoons vegetable oil
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup roasted cashews, chopped coarse

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl; set aside. Toss pork, 1 tablespoon oil, and remaining 2 tablespoons cornstarch together in large bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes; transfer to plate. Repeat with 2 teaspoons oil and remaining pork.

2. Add green beans and remaining 2 teaspoons oil to now-empty skillet and cook until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Sprinkle with cashews and serve.