Thursday, January 30, 2014

Chinese Takeout at Home - Easy Stir Fried Green Beans and Pork

Chinese takeout is one of those foods that evokes lazy nights in college, sitting on the floor and watching movies. It's a happy memory. Unfortunately, it's a (usually) pretty unhealthy dinner choice. Deep fried sesame chicken, egg rolls, salty oily's not an indulgence I allow myself often.

Luckily, it's easy to replicate plenty of these dishes at home using minimal oil and far less salt. One of my favorite dishes is green bean and pork stir fry, and after seeing a recipe in Cook's Magazine, I decided to give it a go (and seriously simplify it along the way).

Feel free to eat it sitting on the floor and watching a movie. It'll taste even better, I promise!

Easy Stir Fried Green Beans and Pork

  • 1/2 lb green string beans, trimmed
  • 3/4 lb ground pork, 80% lean
  • 1/4 cup mirin (sweetened rice wine)
  • 2 tbsp. EVOO
  • 3 tbsp. tamari
  • 1/2 tsp. white pepper (adds a distinct flavor, very different from black pepper)
  1. Brown the pork over medium high heat until no longer pink; the end result should be crumbly, like taco meat.
  2. Transfer the pork to a colander and let it drain. 
  3. On high, heat the olive oil until shimmering. Sauté the green beans. Be patient, and don't stir them often - let them get browned and wrinkly on one surface before stirring. I like my veggies al dente, but if you like them well done, cover the pan. 
  4. Once beans are cooked, add the drained pork, mirin, white pepper, and soy sauce. Stir to mix and make sure everything is coated. 
-Makes 4 servings if plated with rice.

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