Szechuan green beans & pork

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Soy sauce
2 tablespoons Chicken broth; or water
2 tablespoons Dry sherry
1 teaspoon Sesame oil
1 teaspoon Rice vinegar; or
White vinegar
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Hot red pepper; crushed
⅓ cup Vegetable oil
1¼ pounds Green beans; trimmed
½ pounds Ground pork
3 Garlic cloves; minced
1 teaspoon Fresh ginger; minced
1 Scallion; chopped

Directions

In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in.

skillet, heat veg. oil until very hot but not smoking. In 2 batches, fry green beans over high heat, turning often with kitchen tongs, until bright green & just beginning to brown, about 2 minutes.

Transfer beans to paper towels to drain. Discard oil remaining in wok.

Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes. Add green beans & stir-fry 1 minute longer. Stir in reserved sauce & cook until liquid isalmost evaropated, about 1 minute.

Transfer to a serving dish, sprinkle scallion over top.

This recipe also works well if you use 2-3 tablespoons of oil in a nonstick wok or pan. Formatted by Elaine Radis

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