4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
Photo: Jan Smith
1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice
How to Make It
Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.
I made the recipe exactly as stated (as one should for a review), the only change was I had 1 lb. of ground pork so I did 2x the meat seasoning and 1.5x the sauce. It was the perfect amount of flavor. I have no idea why people say to double the sauce. Will definitely make over and over and over!
I made this with triple the garlic, no sugar and cooked meat first prior to beans since I was making a larger batch. I also drained the meat to reduce the fat content. Sugar is really not necessary either, was delicious with none at all. Great basic recipe though.
I made this in a pinch tonight with chicken breasts. It was tasty! I sliced the chicken into cutlets and used non-stick cooking spray instead of peanut oil.
I also subbed brown sugar for the regular sugar and added a little bit of onion powder to the hoisin sauce. Super Tasty!
To my husband's disapproval, I doubled the green beans and left out the rice. We love white rice, but we have been eating very late at night for that many carbs before bed.
Over all, this was a super fast recipe and I enjoyed it so much. Hubster doused his in teriyaki sauce (much to my dismay) but he really liked that it was light and he didn't overeat.
I don't normally modify a recipe but reading previous reviews, I added mushrooms with the green beans and cooked both separately from the meat - I used 1 lb. ground turkey which is more readily available. I also doubled the sauce as suggested. Absolutely delicious! Very versatile recipe to modify a bit based on what you have in the kitchen.
This was very good. I modified this a bit...Used two big stalks of broccoli and a bag of frozen beans to 'beef up' the veggie content. Also added 1/2 an onion I had laying around from the night before. Because of all of the veg - I quadrupled the sauce. Added quite a bit of the hot peppers, but not all... It was rather spicy and quite good. I'm sure I'll make this pretty often. (I also cooked the garlic / onion / pork mixture first, set aside, then cooked the veg for a while - making sure they got cooked, then added back the pork and sauce and warmed through...)
So I made this tonight and was excited because I told my husband that I didn't see any bad reviews. I doubled the sauce like some of the reviews said. Maybe it was just my husband and I but we could taste the cornstarch. I'm also not of fan of white pepper... I think it smells like cow manure. (now go smell it and you'll know what I'm talking about). I'm very bummed about this, I won't be making this again!
Amazingly tasty and simple. Made exactly as written and thought it was fabulous. No need to double the sauce unless you want it really saucy. Served over brown rice noodles that I added sesame oil and salt to for flavor. Rice would work fine too. Make sure you use good hoisin sauce if you don't make your own -- Cook's Illustrated recommends Kikkoman, Koon Chun, or Lee Kum Kee. I used Lee Kum Kee. This is the first recipe that called for white pepper where I felt like I could actually taste it!