Spicy Pork and Green Beans

Continuing with the Asian theme (it seems to be my current food kick) and my love for anything spicy, this fabulous dish from Family Fun Magazine (via Prudence Pennywise) caught my eye.

It was originally featured in a "takeout at home" section. I love recreating my favorite restaurant foods at home because it's a lot healthier and a lot cheaper but you still feel like you're treating yourself to something special. This meal was just what the doctor ordered. Fresh and crispy green beans and spicy pork with hints of ginger and garlic. To make it extra special, serve with Jasmine Rice. It is so delicious with a slightly sweet scent that will make your house smell amazing!

Spicy Green Beans with Pork
Family Fun Magazine via Prudence Pennywise

Estimated Cost: $6.00 for 4 servings

1 pound pork tenderloin or chops

3 tablespoons soy sauce

2 tablespoons rice wine or chicken stock

1/4 teaspoon black pepper

1/4 cup chicken stock

1 tablespoon spicy bean sauce (I left this out because I couldn't find it at the store)

1 tablespoon hoisin sauce

1 1/2 teaspoons chili garlic sauce

1 1/2 teaspoons sugar

1 teaspoon sesame oil

2 teaspoons cornstarch

1/4 cup peanut or vegetable oil

1 pound 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

1/4 cup toasted white sesame seeds

Instructions

Cut pork into the thin possible strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining 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 tablespoons of the oil.Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork 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 the sesame seeds before serving. Makes about 5 cups.

Posted by: Sallie