Spicy Green Beans and Pork, Asian Style

Spicy Green Beans and Pork, Asian Style

13
Aspiring Chef Rita 32

"My favorite side dish to order in Chinese restaurants. A chef gave me the ingredients and the tip of blistering the green beans. After some trial and error, I came up with this. My family and friends now demand that it be on the menu for gatherings - even if it doesn't go with the course! Can be made in advance. The amount of heat is determined by the amount of chili garlic sauce used."

Ingredients

35 m {{adjustedServings}} servings 295 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water.
  2. Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil.
  3. Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.

Footnotes

  • Cook's Note
  • It is important to use an Asian/Chinese Style chili garlic sauce in this recipe (found in almost all Chinese/International sections of stores, or buy from web sites). Fresh garlic, ginger and onions are also key to an authentic taste.
  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

13
  1. 17 Ratings

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I grabbed this recipe a few months ago and make it at least once or twice a month. I was looking for something close to what is served at the wonderful Chinese restaurant my husband and I have b...

This is a GREAT dish! I adjusted a few ingredients to my taste. I used 6 cloves of garlic I minced(not minced from a jar, ever), 4 green onions, an additional tsp. fresh ginger, and a 1/2 tsp ...

This has been sitting in my box for a long time. This is a very good and easy to make recipe. Next time I'm going to up the spices just a bit and maybe add some hoisen sauce. I will make this...