Pork with Caramelized Mushrooms & Green Beans
No one will believe this Asian-inspired pork and green bean stir fry is not only low on sodium, but low in fat as well!
Servings: 4
Calories: 652kcal
Ingredients
- 1 lb lean ground pork
- 8 oz sliced mushrooms I used baby bellas
- 1 small onion sliced
- 1 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 12 oz bag washed & trimmed fresh whole green beans
- 2 tbsp oil
- 1/4 cup water
SAUCE
- 2 tbsp reduced sodium soy sauce reg can be used too
- 2 tbsp mirin or white wine
- 1 tbsp rice vinegar
- 2 tsp brown sugar
- 1 tsp sriracha
- 1 tsp dark sesame oil
Instructions
- Whisk together all the sauce ingredients in a small bowl; set aside.
- Heat 1 tbs oil in a large skillet or wok over high heat. Add the sliced mushrooms and cook until they release all their liquid and begin to brown. Remove from pan and set aside.
- Add the ground pork to the same skillet and cook over high heat until pork is cooked and begins to brown. Remove from pan and set aside.
- Add the remaining 1 tbs of oil to the wok/skillet and add the garlic, ginger, onion and green beans. Stir fry until very aromatic--about 1-2 minutes. Add the water and cook until green beans are crisp-tender; about 2 minutes.
- Add the mushrooms and ground pork back to the pan. Whisk the sauce again to make sure all the sugar is dissolved and pour over the pork mixture.
- Stir and toss to blend well and cook until most of the liquid is absorbed.
- Serve with jasmine rice.
Nutrition
Serving: 1person | Calories: 652kcal | Carbohydrates: 54g | Protein: 31g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 817mg | Potassium: 661mg | Fiber: 3g | Sugar: 4g | Vitamin C: 6mg | Calcium: 44mg | Iron: 3mg