Asian Green Beans and Pork

This is another restaurant fave — however, in restaurants, the green beans are typically fried. These are broiled, much healthier, and delicious.

Asian Green Beans and Pork
Just the Tip / Inspired by Sara’s Secrets for Weeknight Meals by Sara Moulton
Serves 4

Here’s what I used:

• 1/2 lb ground pork
• 1/2 lb ground turkey
• 6 tbsp reduced-sodium soy sauce
• 1/4 cup dry sherry, divided
• 1 tbsp sugar, divided
• 1 clove garlic , minced
• 1 1/2 tsp finely grated fresh ginger
• 2/3 cup reduced-sodium chicken broth
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 1 lb green beans, trimmed
• 3 tbsp vegetable oil
• kosher salt and freshly ground black pepper

Here’s what I did:

1. Combine the ground pork with 3 tbsp soy sauce, 3 tbsp wine, 1 tsp sugar, garlic
   and ginger.
2. Combine the broth, the vinegar, cornstarch and sesame oil with the remaining 3
   tbsp of soy sauce, 1 tbsp wine and 2 tsp sugar.
3. Preheat the boiler to high.
4. On a baking sheet, toss the green beans with 2 tbsp of the vegetable oil, 1/4 tsp salt, and 1/4 tsp pepper. Arrange the beans in one layer and broil, turning occasionally, for 10-12 minutes or until tender and browned.
5. Meanwhile, heat the remaining tbsp of canola oil in a large skillet over high heat
   until hot; reduce the heat to medium, add the pork mixture, and cook, stirring until
   it is no longer pink, 4-5 minutes.
6. Add the broth mixture and cook for 2 minutes.
7. Add the green beans and stir until they are coated with the sauce.
   

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