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Dry-Fried String Beans with Pork


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Dry-Fried String Beans with Pork

Post by Lobo on Fri 22 Jan 2016, 10:56 pm

Dry-Fried String Beans with Pork

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ground pork adds a savory note to this easy stir-fry, which gets a spicy kick from a jalapeño chili.

  • 42


  • 1 lb. green beans, trimmed and cut into bite-size pieces
  • 1/2 cup beef broth
  • 3 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1 tsp. cornstarch
  • 1/2 tsp. sugar
  • 2 Tbs. corn or peanut oil
  • 1/4 lb. ground pork
  • 1 Tbs. minced fresh ginger
  • 2 garlic cloves, minced
  • 1 green onion, chopped
  • 1 small red or green jalapeño chili, seeded and minced
  • Steamed rice for serving

Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.


Parboil the green beans
Bring a large pot of water to a boil over high heat. Add the green beans, parboil for 2 minutes and drain into a colander. Place under cold running water to stop the cooking. Pat the beans dry with a cloth towel.

Make the sauce
In a small bowl, combine the beef broth, soy sauce, vinegar, cornstarch and sugar. Stir to dissolve the cornstarch and sugar.

Stir-fry the beans
Warm a wok or large fry pan over high heat until very hot and pour in the oil. Add the pork and stir-fry until no longer pink, about 2 minutes. Add the ginger, garlic, green onion and chili and stir-fry until fragrant, about 10 seconds. Add the green beans and stir to mix.

Give the sauce a quick stir, add to the wok and stir until the beans are heated through and the sauce thickens, about 1 minute. Serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

    Current date/time is Fri 19 Jan 2018, 11:21 am