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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!
- 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
- 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
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.
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