Chinese Ground Pork and Green Beans
photo by BarbryT
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄2 - 1 lb ground pork
- 2 tablespoons oil (I use peanut oil)
- 1 large garlic clove, minced
- 2 -3 scallions, chopped in small pieces
- 1 teaspoon minced fresh ginger (peeled)
- 1 lb green beans (room temperature)
- 1⁄4 cup chicken stock or 1/4 cup broth
- 1 teaspoon cider vinegar
- 1 teaspoon toasted sesame oil
- 2 cups oil, for deep frying
-
Sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 teaspoon hot bean paste
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
directions
- Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
- Mix sauce ingredients and set aside.
- Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
- Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
- Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
- Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
- Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.
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Reviews
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We all liked the flavor, aroma, and texture of this dish very much. I listened to the other reviews and used 2 -3 times the aromatics. shallow fried the green beans in about a 1/4 inch of olive oil and drained them. Next time I will cut them into 3 inch pieces so they cook faster and are easier to eat. I also could not find hot bean paste but had some Thai red curry paste in the fridge and used that. I hope it didn't change the taste too much. Otherwise, followed the recipe and it was devoured immediately. I will definitely be making this one again.
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Yes, exactly, flavourful but delicately so. I shallow-fried the beans for a few minutes in some sesame oil, and used sesame oil for the rest of the dish also. It was very easy to prepare this ( I got DH to do the veg preparation), and let it cook while I finished the ironing, just giving it the occasional stir. our daughters were going out and fretting about the time, no problem, it was ready with time to spare, and at least I knew they'd had a good meal before they went out! I served it over egg noodles, I would say it comfortably served four adults, a tasty and enjoyable supper with the minimum of fuss. Thanks BarbryT! Made for Australian swap, October 2008
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Oh, wow, this was FANTASTIC!!!! Very flavorful, but somehow delicately so, despite my having increased the garlic and scallions. I didn't have any sherry, so left that out, and did the beans in the oven at 425. It was very easy to make, and relatively quick. My finicky 2 year old and notional 5 year old couldn't get enough, and both my spouse and I loved it too!
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Tweaks
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Well, Yum! Enjoyed by 7 y/o son plus the adults! Easy and tasty one dish meal for weeknights. (Well, plus rice.) Subbed a few ingredients - mostly minor, except at the last minute, my husband asked me to use ground turkey instead. I will probably do this again, even though I bet it is even tastier with the pork. I, too, used LOTS more of the aromatics - we like strong flavors. 2x or 3x. I used rice vinegar instead of the cider, regular soy sauce, and rice wine instead of the sherry, as my sherry is sweet. Plus, I couldn't find anything labled "hot bean paste" at the Asian market, so I got Chili Bean Sauce, and I used almost 2T, which made it a wee bit spicy, but not really hot. Two notes - I did the green beans in the oven, but they took closer to 25 minutes to dry and shrivel some. But, they were also browning. Next time, I will try 425 for a longer period. Also, I used a full pound or turkey, and for us, it only served 3 adults plus one kid, and a couple of us would have gladly eaten more! Thanks for a good keeper, Barbry.
RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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