Saturday, December 31, 2011

Stir-Fried Sichuan Green Beans

I love all the flavors and spices of various ethnic foods and tonight I made a healthier version of Chinese take-out. This dish was really easy to make and even though it had quite a few ingredients, all were simple things that I always have on hand. This was a very flavorful dish with just a hint of heat (next time I will up the amount of red pepper flakes to bump up the heat level a little). The dish does cook up very quickly, so be sure to have all the ingredients prepped and ready to go. I served this very simply over white rice.

Stir-Fried Sichuan Green Beans
Adapted from Cook's Illustrated online subscription

2 tablespoons soy sauce
1 tablespoon white wine or dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons water
2 tablespoons vegetable oil
1 pound green beans, ends trimmed, cut into 2-inch pieces
1/2 pound pork
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
3 scallions, white and light green parts sliced thin
1 teaspoon toasted sesame oil

In small bowl, stir together soy sauce, white wine, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.

Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly. Transfer beans to large plate.

Reduce heat to medium-high and add pork to now empty skillet. Cook breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

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