Stirfried Green Bean W Minced Pork Recipe

Prepare green beans

Trim both ends of the green beans and rinse. If beans are long, cut into 2–3 inch (5–7 cm) lengths.

Blanch and shock (optional - for tender-crisp texture)

Bring a medium pot of salted water to a rolling boil. Add green beans and cook 2–3 minutes until bright green and just tender-crisp. Immediately drain and plunge into an ice bath or very cold water to stop cooking. Drain well and set aside. (If you prefer to skip blanching, proceed to direct stir-fry but increase fry time in step 'Stir-fry green beans' to 6–8 minutes.)

Mince and slice

Peel and mince garlic and ginger. Thinly slice the shallot and chop the chili if using fresh. Slice scallions for garnish and keep separate.

Cook aromatics with pork

Heat a wok or large skillet over medium-high heat until hot. Add 1 tbs neutral oil. When shimmering, add the minced pork and spread it into a thin layer. Let it sear without moving for 30–45 seconds, then begin breaking it up with a spatula. Stir-fry until the pork is mostly cooked and starting to brown, about 3–4 minutes. Push the pork to the side of the wok and add 1 tbs vegetable oil in the empty space. Add the sliced shallot and cook 30 seconds, then add garlic, ginger and chili and stir-fry together with the pork for 30–45 seconds until fragrant.

Mix sauce

In a small bowl, whisk together light soy sauce, oyster sauce, dark soy (if using), Shaoxing wine, sugar, stock (or water), and cornstarch until smooth.

Combine pork and sauce

Give the pork and aromatics a quick stir then pour the sauce into the wok. Stir quickly to coat the pork and allow the sauce to come to a simmer and thicken for about 30–45 seconds.

Add green beans

If you blanched the beans, add them now and toss to coat in the pork and sauce. If you did not blanch, add raw beans and stir-fry together with the pork and sauce; keep the heat high and stir continuously until beans are cooked tender-crisp and sauce clings to ingredients, about 5–8 minutes (longer if you like them softer).

Adjust seasoning

Taste and add salt (up to the amount listed) and white pepper as needed. If sauce is too thick, add 1–2 tbs water or stock and simmer briefly to loosen.

Finish

Turn off the heat and drizzle sesame oil over the dish. Toss briefly to combine.

Garnish and serve

Transfer to a serving plate, sprinkle with sliced scallions. Serve immediately with steamed rice.