Asian Pork Stir-Fry

Ingredients

• 2.7 cups rice cooked
• 1 tablespoon cornstarch 
• 0.3 cup cream sherry 
• 0.3 teaspoon pepper red crushed
• 0.5 cup less-sodium chicken broth fat-free
• 1.5 tablespoons ginger fresh peeled chopped
• 4  garlic cloves minced
• 8 ounces green beans 
• 1 teaspoon hoisin sauce 
• 3 tablespoons soya sauce low-sodium
• 2 cups onion sliced
• 2 tablespoons vegetable oil; peanut oil preferred divided
• 8 ounces reserved asian barbecued pork sliced into thin strips
• 1 cup bell pepper red cut into thin strips

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Trim green bean ends; remove strings.
2. Place beans into a large saucepan of boiling water; cook 3 minutes.
3. Drain and plunge beans into ice water; drain. Set aside.
4. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
5. Add onions, ginger, and garlic; cook 3 minutes or until onions are crisp-tender, stirring frequently.
6. Remove onion mixture from skillet; set aside.
7. Heat remaining 1 tablespoon oil in pan over medium-high heat.
8. Add peppers; cook 3 minutes or until crisp-tender, stirring frequently.
9. Combine sherry and cornstarch in a small bowl.
10. Add green beans, onion mixture, cornstarch mixture, reserved Asian Barbecued Pork, and next 4 ingredients (through red pepper) to pan. Bring to a boil, stirring constantly. Cook 1 minute or until sauce thickens.
11. Serve with rice.