Down home southern stir-fry!

Stir-Fried Blackeyes and Pork

12 ounces pork tenderloin, cut into 1 1/2-inch-thick strips
4 green onions and tops, sliced
2 large cloves garlic, minced
1 tablespoon vegetable oil
2 cups broccoli florets
1 (15-ounce) can blackeyes or pinto beans, rinsed, drained
2/3 cup reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 1/2 cups halved cherry tomatoes
Pepper, to taste
3 cups cooked rice, hot

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

Makes 6 servings (about 3/4 cup each).

Tip: Cooked Chinese egg noodles can be substituted for rice, if desired.

Nutrient Information: Per serving: Calories 318; Fat 5g; % Calories from Fat 15; Carbohydrate 46g; Folate 136mcg; Sodium 437mg; Protein 22g; Dietary Fiber 6g; Cholesterol 33mg

Recipe and photograph provided courtesy of the American Dry Bean Board.