Simple Szechuan Pork

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. Heat Wok first; then add oil
2. While oil is heating, mix 2 Tbsp of cornstarch with water to make a thick liquid
3. When oil is hot, add pork and allow to brown slightly on all sides
4. 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).
5. Push all the food up the sides of the wok to make a well in the middle for liquid
6. 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).
7. At this time add a splash of Mirin if desired
8. Add some cornstarch mixture to the liquid and allow to boil to obtain maximum thickness.
9. 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.
10. Add green onions and stir to incorporate solids with liquid.
11. Allow to heat all the way through and serve with rice.