Spicy Green Beans And Pork Asian Style Food

STIR-FRIED GREEN BEANS WITH PORK

Steps:

• Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.
• Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.
• Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don't stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.
• Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, ¼ teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

CHINESE GROUND PORK AND GREEN BEANS

Steps:

• 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.

WOK OR SKILLET ASIAN-STYLE FRESH GREEN BEANS

Steps:

• Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely.
• Drain well and pat the beans dry using paper towels.
• Heat sesame oil in a wok or large skillet over high heat; add in garlic and chili flakes (if using) stir-fry 1 minute.
• Add in beans and stir-fry for about 2 minutes.
• Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
• If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add in towards the end.
• Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.

CHINESE TAKE-OUT SPICY GREEN BEANS WITH PORK

Steps:

• 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.