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
6 ounces ground pork
2 teaspoons low-sodium soy sauce
4 garlic cloves, finely chopped
2 tablespoons finely chopped peeled fresh ginger
1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise
2 tablespoons canola oil
1 shallot, thinly sliced
2 tablespoons Shaoxing rice wine or sake
Freshly ground pepper
1 teaspoon distilled white vinegar
How to Make It
In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.
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.
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