Pork with Green Beans

Stir Fry Pork with Green Beans Serves 4 ¾ pound pork loin, cut into ½ inch cubes Marinade: 2 tsp soy sauce 2 tsp dry sherry 1 tsp cornstarch ¾ pound green beans, cut into 1 inch lengths Sauce: 3 T chicken broth or water 1 T Sugar Free Hoisin Sauce (Steel’s makes it, available on Netrition) 1 T dry sherry 2 tsp soy sauce 2 tsp cornstarch mixed with 1 T water 6 Chinese dried black mushrooms soaked in hot water 15 minutes (or about 1 cup of any type fresh mushroom you like) 4 T peanut oil 2 tsp minced fresh ginger 2 tsp minced garlic Combine the marinade ingredients and toss with the pork. Cook the beans in salted, boiling water for about 3 minutes. Drain and rinse with cold water. Combine the sauce ingredients in a small bowl. Heat the wok over high heat, add 2 T of peanut oil and stir fry the pork until it just loses its pink color, about 2 minutes. Remove from the pan. Swirl in the remaining 2 T oil. Cook the ginger and garlic about 10 seconds, and then add the blanched green beans and mushrooms. Stir fry 1 minute. Pour in the sauce and pork and toss well to coat. Drizzle in the cornstarch mixture, stirring constantly until it thickens and coats the food. Remove from heat and serve.

Pork with Green Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Stir Fry Pork with Green Beans

  • Serves 4

  • ¾ pound pork loin, cut into ½ inch cubes

  • Marinade:

  • 2 tsp soy sauce

  • 2 tsp dry sherry

  • 1 tsp cornstarch

  • ¾ pound green beans, cut into 1 inch lengths

  • Sauce:

  • 3 T chicken broth or water

  • 1 T Sugar Free Hoisin Sauce (Steel’s makes it, available on Netrition)

  • 1 T dry sherry

  • 2 tsp soy sauce

  • 2 tsp cornstarch mixed with 1 T water

  • 6 Chinese dried black mushrooms soaked in hot water 15 minutes (or about 1 cup of any type fresh mushroom you like)

  • 4 T peanut oil

  • 2 tsp minced fresh ginger

  • 2 tsp minced garlic

  • Combine the marinade ingredients and toss with the pork.

  • Cook the beans in salted, boiling water for about 3 minutes. Drain and rinse with cold water.

  • Combine the sauce ingredients in a small bowl. Heat the wok over high heat, add 2 T of peanut oil and stir fry the pork until it just loses its pink color, about 2 minutes. Remove from the pan.

  • Swirl in the remaining 2 T oil. Cook the ginger and garlic about 10 seconds, and then add the blanched green beans and mushrooms. Stir fry 1 minute. Pour in the sauce and pork and toss well to coat. Drizzle in the cornstarch mixture, stirring constantly until it thickens and coats the food. Remove from heat and serve.

Directions

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Nutrition

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