Recipe by Fleischer, Beth
In my experience making good Chinese food involves having the proper ingredients - the chili paste in this recipe being a good example. Szechuan Pork with Green Beans
- 2 boneless pork chops, cut into bite sized pieces (I like long skinny ones)
- 1 (4 ounce) can water chestnuts, sliced
- 1 (4 ounce) can bamboo shoots
- 1 tablespoon chili paste with garlic ((usually available in supermarkets in the Asian section. definitely available in an Asian market)
- 1 (10 ounce) can baby corn
- 1⁄2 bunch green onion, diced (scallions)
- 1 cup fresh green beans, snap ends off ((a handful, if not in season try broccoli, frozen vegetables are a no-no)
- 1 tablespoon cornstarch
- chicken broth
- rice wine (mirin) (optional)
Directions See How It's Made
- Heat Wok first; then add oil
- While oil is heating, mix 2 Tbsp of cornstarch with water to make a thick liquid
- When oil is hot, add pork and allow to brown slightly on all sides
- Add all other vegetables except for green onions and stir fry just long enough to heat through (string beans will become bright green in color when ready).
- Push all the food up the sides of the wok to make a well in the middle for liquid
- Add Chili Paste and a small amount (maybe 1/4 cup) of chicken broth and stir to mix (a wooden chopstick is good for this).
- At this time add a splash of Mirin if desired
- Add some cornstarch mixture to the liquid and allow to boil to obtain maximum thickness.
- If need be, add some more cornstarch liquid to thicken more or add some more chicken broth to thin, if you got carried away with the cornstarch.
- Add green onions and stir to incorporate solids with liquid.
- Allow to heat all the way through and serve with rice.