Chinese Green Beans With Pork
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Nutritional Guidelines (per serving) | |
---|---|
827 | Calories |
45g | Fat |
58g | Carbs |
49g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 827 |
% Daily Value* | |
Total Fat 45g | 57% |
Saturated Fat 10g | 49% |
Cholesterol 98mg | 33% |
Sodium 749mg | 33% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 22g | 77% |
Protein 49g | |
Calcium 171mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Seasoned with chili powder, salt, and other spices, Szechuan preserved vegetable adds a distinct flavor to this recipe for Chinese green beans with ground pork. It is available in cans in Asian markets.
Ingredients
- 1 pound green beans (fresh)
- 1/2 cup ground pork
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- 1/2 teaspoon corn starch
- 1 tablespoon dark soy sauce
- 1/2 teaspoon granulated sugar (or to taste)
- 2 tablespoons chicken broth
- 4 tablespoons vegetable oil (or peanut oil)
- 1 tablespoon ginger (fresh, chopped)
- 1 teaspoon sherry (dry, or Chinese rice wine, as needed)
- 1 ounce chopped Szechuan preserved vegetable (1/4 cup)
- 1 shallot (finely chopped)
- 1 teaspoon sesame oil (Asian)
Steps to Make It
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Gather the ingredients.
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Rinse the green beans and drain. Cut off the ends and cut diagonally into 2-inch lengths.
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In a small bowl, combine the ground pork with salt and black pepper to taste. Add the cornstarch, mixing it in with your fingers. Let stand while preparing the other ingredients.
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In a small bowl, combine the dark soy sauce, sugar, and chicken broth.
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Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans. Stir-fry the beans for about 6 to 8 minutes, until their skins pucker and turn brown. Remove from the wok.
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Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the ginger. Stir-fry for a second.
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Then add the ground pork. Cook, stirring, until the ground pork is cooked (about 2 minutes).
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Splash the ground pork with the rice wine while it is cooking.
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Stir in the Szechuan preserved vegetable and cook briefly until it is hot.
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Add the green beans back into the pan, stirring to mix with the other ingredients.
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Give the sauce a quick re-stir and add it into the wok. Cook until the liquid is dry (about 2 minutes).
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Stir in the shallots. Do a taste test and adjust seasoning if desired.
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Remove from the heat and stir in the Asian sesame oil.
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