Szechuan Green Beans and Pork

Course : Chinese
Serves: 4
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2 tablespoons soy sauce
2 tablespoons chicken broth -- or water
2 tablespoons dry sherry
1 teaspoon sesame oil
1 teaspoon rice vinegar -- or white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon hot red pepper -- crushed
1/3 cup vegetable oil
1 1/4 pounds green beans -- trimmed
1/2 pound ground pork
3 cloves garlic -- minced
1 teaspoon fresh ginger -- minced
1 medium scallion -- chopped

Preparation / Directions:

In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, and 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 and 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, and ginger and cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes. Add green beans and stir-fry 1 minute longer. Stir in reserved sauce and 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.

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