Chinese Take-Out Spicy Green Beans With Pork
Garlic, ginger, and chiles are the main flavors in this Chinese classic. Although this dish technically fills a portion of your daily allowance of vegetables, it doesn't taste like it. Serve this dish to the vegetable haters in your life. They might actually thank you for it. From the Take-Out Menu Cookbook.
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INGREDIENTS
Nutrition- 1lb pork tenderloin, frozen for 30 minutes, then thinly shaved with your sharpest knife
- 3tablespoons soy sauce
- 2tablespoons rice wine
- 1
- 1⁄4cup chicken stock
- 1tablespoon spicy bean sauce
- 1tablespoon hoisin sauce
- 1 1⁄2teaspoons chili-garlic sauce
- 1 1⁄2teaspoons sugar
- 1teaspoon sesame oil
- 2teaspoons cornstarch
- 1⁄4cup peanut oil or 1/4 cup vegetable oil
- 1
- 3
- 1
- 4
- 1⁄4cup toasted white sesame seeds
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DIRECTIONS
- In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients.
- In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside.
- heat a wok or large frying pan over medium-high heat and add the oil.
- When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
- To serve, sprinkle with sesame seeds.
- Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.
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