I made
this for friends coming over for dinner. I didn’t end up chopping the green
beans or used red pepper or chilies. I also didn’t measure out the ingredients
for the marinade but estimated the ingredients.
Stir-fried Chinese
Green Beans with Pork - The Woks of Life
INGREDIENTS
FOR THE
PORK & MARINADE:
8 ounces
ground pork (225g, can substitute ground chicken or beef)
1
tablespoon Shaoxing wine
1
tablespoon light soy sauce
1 teaspoon
dark soy sauce
2
tablespoons water
2
tablespoons ginger (minced)
1/2
teaspoon sugar
1 teaspoon
cornstarch
FOR THE
REST OF THE DISH:
3
tablespoons oil (divided)
1 pound
green beans (450g, chopped to ½-inch pieces)
2
tablespoons garlic (minced)
1/2 red
bell pepper (diced finely)
4 red
chilies (chopped, optional)
1/4
teaspoon sugar
1 teaspoon
sesame oil
1
tablespoon light soy sauce
1/4
teaspoon ground white pepper
1/8
teaspoon salt (a pinch, or to taste)
2
tablespoons water
INSTRUCTIONS
1.
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.
2.
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.
3.
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.
4.
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.
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