Wednesday, December 14, 2011

Szechuan Green Beans and Pork


2 Tbsp peanut oil
1" ginger
3 cloves garlic
1 lb green beans
1 lb pork loin, sliced in bite-size pieces
2 Tbsp garlic chili paste (less if you want it less spicy)
2 Tbsp soy sauce
1 Tbsp brown sugar
2 Tbsp rice vinegar
1 tsp sesame oil
Make the Szechuan sauce by combining the garlic chili paste, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl, and set aside for later use.

Wash the green beans and snap the stem end off of each. Peel and mince the fresh ginger and garlic. Heat 2 Tbsp of oil in a wok or large skillet over high heat, and toss in the chopped garlic and ginger for about one minute. Add the pork slices and stir fry until they are cooked through, for 5 minutes.

Remove the pork to a plate and add the green beans. Stir fry the green beans for 5 minutes. The fat and juices from the pork will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan.  Return the pork strips to the pan with the green beans and add the Szechuan sauce. Continue to stir and cook for about 1-2 minutes. 

Serve warm over a bed of hot rice.

Hope y'all enjoy!

xoxo, Sara

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