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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sichuan Green Beans and Pork Recipe

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This recipe for Sichuan Green Beans and Pork is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. soy sauce
1 tsp. sugar
1/2 tsp. corn starch
1/4 tsp. ground white pepper
1/4 tsp. dry mustard
2 T. water
2 T. vegetable oil
1 lb green beans, ends trimmed and cut into 2-inch pieces
1 pork chop, cut into matchstick-size pieces
3 medium cloves garlic, minced fine
1 T. fresh ginger, minced
1 tsp. toasted sesame oil
Directions:
Directions:
Make rice.
1. In a small bowl, stir together soy sauce, sugar, corn starch, white pepper, mustard, and water. Mix until sugar is dissolved.
2. Heat oil in a 12-inch skillet over high heat until just smoking. Add beans and cook, stirring frequently until crisp tender and skins are shriveled and black in spots (5 to 8 min.). Transfer beans to a plate.
3. Reduce heat to medium-high and add pork to skillet. Cook until no longer pink, about 2 minutes. Add garlic and ginger, cook, stirring constantly for 15 to 20 seconds.
4. Stir sauce to recombine, add to pan. Return beans to pan. Toss and cook until sauce thickens, 5 to 10 seconds. Remove from heat and add sesame oil. Serve with rice
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
Aprox 30 mins
Personal Notes:
Personal Notes:
If you make three pork chops, you should double the marinade.

 

 

 

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