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.