photo by Jessica Leibowitz

 The original version of this Chinese dish is deep fried. I didn’t think most home cooks would want to deep fry on a weeknight (let alone at all.) I also wanted to lighten it up a bit so I figured out a way to crisp the beans without the fat—by broiling them. This ends up being a very tasty, low fat, easy dish to prepare.

Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes

1 garlic clove
1 ½-inch piece gingerroot
1 pound lean ground pork, beef or turkey
6 tablespoons soy sauce
¼ cup rice wine, sake or dry sherry
2 teaspoons sugar
2/3 cup chicken broth
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
1 pound green beans
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Mince the garlic clove (about 1 teaspoon) and grate the ginger (about 1 ½ teaspoons). 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 1 teaspoon sugar.

Preheat the broiler to high. Toss the green beans with 2 tablespoons of the vegetable oil, ¼ teaspoon salt and ¼ teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet pan 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 vegetable oil in a large skillet over high heat until hot; reduce the heat to medium, add the pork mixture, and cook, stirring, for 3 to 4 minutes or until it is no longer pink. Add the garlic and ginger and cook for 1 minute. Add the broth mixture and cook for 2 minutes. Add the green beans and cook until they are coated with the sauce and heated through.