Asian Green Beans and Pork

Asian Green Beans and PorkI have always loved the original version of this Chinese dish when I was served it. The only trouble is that the green beans are usually wok-fried in lots of oil. I wanted to lighten it up a bit so I figured out a way to crisp the beans without the fat–by broiling them.

Makes 4 servings
Hands-on time: 25 minutes

Total preparation time: 25 minutes

1 pound lean ground pork, beef, or turkey
6 tablespoons soy sauce
1/4 cup rice wine or dry sherry
1 tablespoon sugar
1 large garlic clove, minced (about 1 1/2 teaspoons)
1 1/2 teaspoons finely grated fresh ginger (use a microplane)
2/3 cup canned chicken broth or homemade Chicken Stock
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 pound green beans, trimmed
3 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

Combine the ground pork with 3 tablespoons of the soy sauce, 3 tablespoons of the wine, 1 teaspoon of the sugar, the garlic, and ginger. Combine the broth, vinegar, cornstarch, and sesame oil with the remaining 3 tablespoons soy sauce, 1 tablespoon wine, and 2 teaspoons sugar.

Preheat the broiler to high. Toss the green beans with 2 tablespoons of the vegetable oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet and broil, 4 inches from the heat source, turning occasionally, for 10 to 12 minutes or until golden brown and tender.

Meanwhile, heat the remaining tablespoon of vegetable oil in a large skillet over high heat until hot; reduce the heat to medium, add the pork mixture, and cook, stirring, until it is no longer pink, 3 to 4 minutes. Add the broth mixture and cook for 2 minutes. Add the green beans and stir until they are coated with the sauce.

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