Thursday, October 23, 2014

Chinese Green Beans with Pork

I'm back with a new post - finally! I know it has been a full month since I last posted - and what a busy month it was! But now we are back in our routine and even though I haven't posted, I have been doing a lot of cooking so I will be sharing all of those recipes with you over the next few weeks.
The recipe I'm sharing today is another perfect quick and easy weeknight meal - don't we all need those? And with prep and total cooking time being less than 25 minutes, it's on your table faster than take-out. Another plus, and it's a big one - less sodium than take-out and you know exactly what is in it and how it was prepared.
The original recipe called for ground turkey, but I changed that to pork - just a personal preference. I also used regular rice vinegar instead of seasoned.

Chinese Green Beans with Pork
Adapted from: The Weary Chef

  • 1 c medium grain rice, uncooked
  • 1 Tbsp sesame oil
  • 1 small bunch green onions, sliced thin
  • 2 cloves garlic, minced or crushed
  • 2 pork chops cut into very small pieces (or 1 lb ground pork)
  • 2 Tbsp chili garlic sauce
  • 2 Tbsp hoisin sauce
  • 1 tsp crushed ginger
  • 1 lb washed and trimmed green beans (or Chinese long beans if available)
  • 1 Tbsp soy sauce
  • 1 Tbsp (seasoned) rice vinegar
  • Directions
    • Cook rice according to directions (I boil the appropriate amount of water according to the directions, add the rice, stir, reduce to a simmer and cover. In 25 minutes it's always perfect
    • When rice is about 10 minutes from done, heat large skillet over high heat. Add the pork and sauté for 3-5 minutes until the meat is mostly cooked (if using ground pork, crumble the meat as you are cooking it).
    • Add sesame oil; add green onions and garlic and sauté 1 minute
    • Stir in chili garlic sauce, hoisin sauce, and ginger.
    • Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.
    • Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.