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.
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!
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.