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Nutrition News: Eating Well Is Key

Charlyn Fargo on

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted sesame oil

2 teaspoons chili garlic sauce

1 pound pork tenderloin, trimmed and cut into thin strips

1/4 cup cornstarch

3 tablespoons canola or avocado oil

12 ounces green beans, trimmed

 

1/4 cup scallions, thinly sliced, plus more for garnish

2 tablespoons toasted sesame seeds

Whisk jam, soy sauce, sesame oil and chili-garlic sauce in a small bowl. Set aside. Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl. Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add the pork, and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Stir in green beans, and continue to cook, stirring often, until well coated, 30 seconds to 1 minute. Remove from heat, and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.

Per serving: 387 calories; 27 grams protein; 29 grams carbohydrates; 19 grams fat; 74 milligrams cholesterol; 3 grams fiber; 12 grams total sugars; 473 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com

 

 

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