Szechuan Green Beans and Pork
2 tbl Soy sauce
2 tbl Chicken broth, or water
2 tbl Dry sherry
1 tsp Sesame oil
1 tsp Rice vinegar, or white vinegar
1 tsp Sugar
1/2 tsp Salt
1/2 tsp Hot red pepper, crushed
1/3 cup Vegetable oil
500-600g Snake Beans or Green beans, trimmed
150-200g Ground pork
3 x Garlic cloves, minced
1 tsp Fresh ginger, minced
1 x Scallion, chopped
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 is almost evaporated, 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.