Szechuan Green Beans and Pork

sczechuan green bean pork

One of the things I’ve always been interested in doing is recreating Chinese take-out.  I don’t know how they do it, but what I like to call “bad-good Chinese food” is just so gosh darn good!!

This dish in particular is pretty phenomenal—who knew green beans could taste so good?  The recipe calls for a lot of extra spice to it, so if you’re not a huge fan of spicy food (like Charlie), add VERY little of the garlic chili paste or none at all.  It’ll be plenty flavorful without it.  This is definitely a great 30-minute meal!

YIELD: 3-4 servings

TIME: 30 minutes

2 Tbsp peanut oil
1″ ginger
3 cloves garlic
1 lb green beans
1 lb pork loin, sliced in bite-size pieces
2 Tbsp garlic chili paste (less if you want it less spicy)
2 Tbsp soy sauce
1 Tbsp brown sugar
2 Tbsp rice vinegar
1 tsp sesame oil

Make the Szechuan sauce by combining the garlic chili paste, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl, and set aside for later use.

Wash the green beans and snap the stem end off of each. Peel and mince the fresh ginger and garlic. Heat 2 Tbsp of oil in a wok or large skillet over high heat, and toss in the chopped garlic and ginger for about one minute. Add the pork slices and stir fry until they are cooked through, for 5 minutes.

Remove the pork to a plate and add the green beans. Stir fry the green beans for 5 minutes. The fat and juices from the pork will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan.  Return the pork strips to the pan with the green beans and add the Szechuan sauce. Continue to stir and cook for about 1-2 minutes.

Serve over a warm bed of white rice.

Hope y’all enjoy!

xoxo, Sara


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