• 1/2 lb. boneless pork tenderloin chops, cut into 1-1/2 inch-thick strips
• 2-3/4 green onions, with tops, sliced
• 2 cloves garlic, crushed
• 2 tsp. vegetable oil
• 1-1/3 cups broccoli florets
• 10 ounces canned black-eyed beans, or pinto beans, drained and rinsed
• 1/4 cup plus 3 Tbs. reduced-sodium beef broth
• 1/4 cup plus 3 Tbs. low sodium soy sauce
• 2-3/4 tsp. cornstarch
• 1 cup halved cherry tomatoes
• 2 cups hot cooked rice

Stir-fry pork, green onion, and garlic in oil in wok or large skillet over high heat until pork is browned, 3-5 minutes. Add broccoli and stir-fry 2-3 minutes. Add beans and cook, covered, over medium heat until broccoli is crisp-tender, 3-4 minutes.

Mix beef broth, soy sauce, and cornstarch; add to skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Add tomatoes; cook 1-2 minutes longer. Season to taste with pepper. Serve over rice.

Note: You can substitute cooked Chinese egg noodles for the rice, if desired.

Courtesy American Dry Bean Board.

Per serving: calories 526, fat 6.2g, 10% calories from fat, cholesterol 36mg, protein 35.9g, carbohydrates 83.4g, fiber 10.6g, sugar 11.8g, sodium 1093mg, diet points 9.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 4.4, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 1.9

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