This simple dish abounds in fresh flavors and nearly all of the ingredients come from the supermarket. It takes less time to make than waiting for takeout. Slideshows:  Fast Chinese Recipes 

Kay Chun
October 2013

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.

    Advertisement
  • In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.

  • In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.

  • Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.

Serve With

Steamed rice.

Advertisement
Advertisement