Asian Green Beans and Pork
Just the Tip / Inspired by Sara’s Secrets for Weeknight Meals by Sara Moulton
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:
- Combine the ground pork with 3 tbsp soy sauce, 3 tbsp wine, 1 tsp sugar, garlic
- Combine the broth, the vinegar, cornstarch and sesame oil with the remaining 3
tbsp of soy sauce, 1 tbsp wine and 2 tsp sugar.
- Preheat the boiler to high.
- 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.
- 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.
- Add the broth mixture and cook for 2 minutes.
- Add the green beans and stir until they are coated with the sauce.