Asian-Style Citrus Pork and Green Beans

Orange juice and peel work in tandem to give a citrus punch to this dish. Hoisin sauce, which is made with soybeans, chiles, garlic, vinegar and spices, adds a hint of anise. You can find it in the Asian section of the grocery store.

12 oz. green beans (3 cups)
1/4 cup hoisin sauce
1/4 cup fresh orange juice
2 tablespoons grated orange peel
1 tablespoon vegetable oil
1 tablespoon minced ginger
1 garlic clove, minced
1 lb. teriyaki-marinated pork tenderloin, cut into thin strips


1. Cook green beans in large pot of boiling water 3 to 4 minutes or until crisp-tender. Drain; cool under cold running water.

2. Meanwhile, in small bowl, stir together hoisin sauce, orange juice and orange peel.

3. Heat wok or large skillet over medium-high to high heat until hot. Add oil; heat until hot, tilting pan to coat bottom and sides. Add ginger and garlic; stir-fry 30 seconds. Add pork; stir-fry 3 minutes or until golden brown. Add green beans; stir-fry 1 minute or until hot. Add hoisin mixture; cook 1 minute or until sauce thickens.


4 servings


PER SERVING: 250 calories, 9 g total fat (2 g saturated fat), 28 g protein, 15 g carbohydrate, 70 mg cholesterol, 470 mg sodium, 3.5 g fiber



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