Monday, May 17, 2010

Spicy Green Beans with Pork

1 lb pork tenderloin
2 T soy sauce
2 T rice wine
¼ t black pepper
¼ cup chicken stock
1 T spicy bean sauce
1 T hoisin sauce
1 ½ t chili garlic sauce
1 ½ t sugar
1 sesame oil
2 t cornstarch
¼ cup peanut or vegetable oil
1 lb green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1 inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
¼ cup toasted white sesame seeds

Cut the pork into thin strips. (tip: first partially freeze it for 30 to 90 minutes. ) In a small bowl, toss the shaved pork with 2 T of soy sauce, 1 T of rice wine, and the pepper. Marinate the port at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine the remaining tablespoon of soy sauce, the reaming tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and 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 until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 T of the oil. Return the pan to the heat and add the pork, garlic, and ginger.

Stir-fry the mixture until the port is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute. Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with sesame sees before serving. Makes 5 cups.

I serve over rice.

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