Monday, March 9, 2020

Pork and Green Bean Stir Fry

I have many favorite things, but one of my very favorites is a simple meal with extraordinary flavor. That's what this stir fry is. This dish needs only a few ingredients to pack a flavor wallop. Besides flavor, it has a couple different textures (always a plus in my book) and lots of color from the gorgeous green beans. The "secret" to this dish is charring the green beans. Do you see the beautiful char? It adds so much flavor.

Unless you have the most gigantic pan ever, you will likely have to do this in batches, but don't worry, it is still extremely fast. Put some rice on to cook before you start the stir fry, or you may end up waiting! The secret to the char is to be patient - let the green beans sit in the hot pan without stirring it. That pretty much goes against the title of this recipe - STIR fry - but it will be worth it. As with all quick dishes, be sure you have all your ingredients chopped and ready to go before you start.

This was a huge hit with my family and we fought over the leftovers. I won. That's what happens when you can pull the "cook card."

Find more great stuff at Inspire Me, Inspire Me2, Fabulous, Hearth and Soul.

Pork and Green Bean Stir Fry

2 Tbsp. dark soy sauce
2 Tbsp. Chinese cooking wine
2 tsp. sugar
2-3 tsp. chili garlic sauce
1 pound fresh green beans
2 1/2 Tbsp. sesame or peanut oil
4-6 ounces sliced mushrooms
1 pound ground pork (not sausage)
1/2 cup chopped onion
2 cloves garlic, chopped
2 tsp fresh ginger, finely chopped

In a small bowl or measuring cup, combing the soy sauce, wine, sugar and chili garlic sauce. Whisk well and set aside.

Trim the green beans, then chop into 1" pieces. Heat 1/2 Tbsp. oil in a heavy skillet over medium high heat until the oil smokes. Add a layer of green beans so they are covering the bottom of the skillet but are not overlapping. Leave for 1 minute. Stir, then let sit another 30 seconds. Repeat one or two more times until beans are charred but tender crisp (not withered and floppy). Remove to a bowl. Repeat this process until all the beans are charred (it took me three times with a pound of beans and a large skillet.)

Add the remaining 1 Tbsp oil to the pan, then add onion, garlic and ginger. Cook for 1 minute until edges of onion are golden. Add mushrooms and cook and stir for 2 minutes.

Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then whisk the sauce again and add it to the pan. Cook for 30 seconds, then add beans and stir for another 30 seconds.

Serve over rice or cauliflower rice.

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