Stir-fried Pork and Long Beans

Photo: Thomas J. Story; Food Styling: Randy Mon
This recipe is loosely based on a Szechuan dish that incorporates long beans. (It also works with regular green beans, of course.)

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 244
Caloriesfromfat 60 %
Protein 14 g
Fat 16 g
Satfat 8.7 g
Carbohydrate 11 g
Fiber 0 g
Sodium 314 mg
Cholesterol 39 mg

Ingredients

2 tablespoons vegetable oil, divided
1 pound long beans, trimmed and cut into 3-in. lengths
1/2 pound ground pork
1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons Asian chili garlic sauce

Preparation

1. Heat a wok or large frying pan over medium-high heat. Add 1 tbsp. oil, swirling to coat pan. Add beans; stir-fry until blistered and mostly tender, about 6 minutes. Transfer beans to a bowl.

2. Heat remaining 1 tbsp. oil in wok. Add pork and cook, stirring frequently to break up big pieces, about 2 minutes. Stir in sherry, soy sauce, and chili garlic sauce and cook until pork is no longer pink, about 3 minutes. Return beans to wok and stir-fry until hot.

Note:

June 2012