a pinch or pack of perfect spices...

Delicious, with just the right amount of spice.

3 tablespoons soy sauce
1/4 teaspoon white pepper
1 pound ground pork
1/4 cup of chicken stock
3 1/2 tablespoons hoisin sauce
1/2 teaspoon chile jalapeno
1 tablespoon rice wine vinegar
1/2 teaspoon of arrowroot
1/4 cup of peanut oil
12 ounces of green beans
3 tablespoons garlic
1 1/2 teaspoons of dark Asian sesame oil
Cooked white rice

In a mixing bowl combine 2 tablespoons soy sauce, white pepper and ground pork. Mix well to combine.

Make sauce by combining chicken stock, hoisin sauce, chile jalapeno, rice vinegar, cornstarch and 1 tablespoon of soy sauce.

Add peanut oil to wok. Add green beans and cook until they are slightly wrinkled, 3 to 5 minutes, stirring frequently. Using a slotted spoon, transfer green beans to a paper towel-lined plate.

Add garlic to wok and cook until fragrant. Add ground pork and stir fry until no longer pink, about 1 1/2 minutes. Stir in the sauce mixture. Bring liquid to a boil and cook until it thickens.

Return green beans to wok and drizzle with sesame oil. Serve with rice.

2 Responses to “Spicy Pork Stir Fry with Green Beans”


  1. Yasmin
    February 6, 2012
    @ 9:59 pm

    I’ve got an expat’s hikaernng for some good pulled pork. I even went to the butcher last week to try and get some pork butt. When I asked for it, he looked at me like I’d grown a second head. What butchers’ call different cuts of meat is VASTLY different in New Zealand. Maybe I’ll go back and ask for pork shoulder. Surely he’ll understand THAT!


  2. Jan P
    December 18, 2016
    @ 9:29 am

    Ingredients list specifies arrowroot but directions specifies cornstarch instead. Ingredients specifies
    ground pork but accompanying photo clearly
    shows strips of unknown cut of pork, not ground meat.

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