Szechuan Green Beans & Pork

Recipe Ingredients

2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Chicken broth - or water
2 tablespoons	30ml	Dry sherry
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Rice vinegar - or
		White vinegar
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Hot red pepper - crushed
1/3 cup	78ml	Vegetable oil
1 1/4 lbs	567g / 20oz	Green beans - trimmed
1/2 lb	227g / 8oz	Ground pork
3		Garlic cloves - minced
1 teaspoon	5ml	Fresh ginger - minced
1		Scallion - chopped

Recipe Instructions

In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in. skillet, heat vegetable oil until very hot but not smoking.

In 2 batches, fry green beans over high heat, turning often with kitchen tongs, until bright green & just beginning to brown, about 2 minutes. Transfer beans to paper towels to drain. Discard oil remaining in wok.

Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes. Add green beans & stir-fry 1 minute longer. Stir in reserved sauce & cook until liquid is almost evaporated, about 1 minute.

Transfer to a serving dish, sprinkle scallion over top.

This recipe also works well if you use 2-3 tablespoons of oil in a nonstick wok or pan.

Source:
Ed Griffin

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