Stir-fried Pork and Long Beans
Photo: Thomas J. Story; Food Styling: Randy Mon
This recipe is loosely based on a Szechuan dish that incorporates long beans. (It also works with regular green beans, of course.)
How to Make It
Step 1
1
Heat a wok or large frying pan over medium-high heat. Add 1 tbsp. oil, swirling to coat pan. Add beans; stir-fry until blistered and mostly tender, about 6 minutes. Transfer beans to a bowl.
Step 2
2
Heat remaining 1 tbsp. oil in wok. Add pork and cook, stirring frequently to break up big pieces, about 2 minutes. Stir in sherry, soy sauce, and chili garlic sauce and cook until pork is no longer pink, about 3 minutes. Return beans to wok and stir-fry until hot.
Ingredients
2 tablespoons vegetable oil, divided
1 pound long beans, trimmed and cut into 3-in. lengths
1/2 pound ground pork
1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons Asian chili garlic sauce
Directions
Step 1
1
Heat a wok or large frying pan over medium-high heat. Add 1 tbsp. oil, swirling to coat pan. Add beans; stir-fry until blistered and mostly tender, about 6 minutes. Transfer beans to a bowl.
Step 2
2
Heat remaining 1 tbsp. oil in wok. Add pork and cook, stirring frequently to break up big pieces, about 2 minutes. Stir in sherry, soy sauce, and chili garlic sauce and cook until pork is no longer pink, about 3 minutes. Return beans to wok and stir-fry until hot.
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