This green bean and pork stir fry is a quick and easy dish that will please almost everyone.
The green beans bring a wonderful texture and delicious flavor to this dish. My recipe below
calls for frozen whole green beans which makes this a super quick and easy meal when
you’re short on time. However, if you prefer, fresh green beans may be used as well. The
fresh beans will actually add a more distinct flavor and a completely different texture to the
dish. I’ve found both versions to be wonderful! It just depends on your personal tastes. To
use the fresh beans, simply rinse them and trim off the ends. Then once the meat is cooked
set it aside and stir fry the beans on high for about 8 minutes. They should have a few brown
spots on the skin, yet still be green and crisp. Return the meat to the pan and continue with
the remaining steps in the recipe. Enjoy!
(Steve note: subsitute fresh garlic, ginger root, and a bit more soy sauce for the garlic salt and
powdered ginger.)
1.5 lbs boneless pork loin
12 oz bag frozen whole green beans
1 ½ tbsp stir fry or peanut oil
½ tsp garlic salt
½ tsp powdered ginger
1 ½ tbsp soy sauce
¾ cup of chicken broth
1 tsp cornstarch
1. Remove all the fat from the pork and cut it into thin long strips. Sprinkle the pork strips with
¼ teaspoon of garlic salt and ¼ teaspoon of powdered ginger.
2. Microwave the frozen green beans just until they are warm. We want them to be bright and
crisp in our final dish. The Steam Fresh Birds Eye green beans work very well in this dish. However,
any 12 oz bag of frozen whole green beans will do. I like the Steam Fresh brand simply because
you can place the entire bag in the microwave. However, I usually cook them for a minute or two
less than what the instructions on the bag state, just so they don’t overcook.
3. In a large wok or non stick pot, heat the oil on high. Add the pork and cook until brown. To
brown the meat quickly, layer the pieces flat along the bottom of the pan and let them sit and
cook for 3 - 4 minutes. Then flip them over and let them cook for another 3 - 4 minutes. Remember,
this doesn’t have to be perfect. I know how difficult it is to get every single piece of meat flipped
and browned. The key is to get most of it brown without overcooking it. If you find that the meat
has quite a bit of water in it, drain it in between flipping, and add just a teaspoon more of oil.
4. Once the meat is done, add the green beans, soy, the remaining garlic salt and the remaining
ginger. Stir fry for about 1 minute and add the chicken broth.
5. Mix the cornstarch with a little water just so that it dissolves. Add this mixture to the pan and
stir until it thickens.
6. Serve with either fried or white rice. Makes 3 servings.
From http://www.bellaonline.com/articles/art1884.asp