Sichuan-Style Green Beans with Pork
Tropical fruit–scented, off-dry German Riesling.
Tasty and pretty easy to make. I like to add a pound of tofu and double all of the other ingredients (mostly to avoid having half a pound pork left over). I press water out of the tofu and then add tofu cubes to the pork after the pork has browned a little, then fry the tofu-pork mixture for about five minutes before adding the other ingredients. I love that the ingredients list is so simple but that the meal feels fresh and flavorful.Read More
I added fresh ginger but won't next time. I cut beans 2 inches long and next time I will stir-fry them first till they have few charred spots on them in 1 T oil, remove them then add them back after pork is done. This recipe is really a fast meal. I used Tien Tsin peppers and the dish had no hit at all. I will experiment with other peppers. I am a New Mexican and we like a little heat. This recipe made 3 small servings if my husband had been home one of us would have left the table hungry. I had some left for lunch and it was good nuked. Some stir-fries don't nuke well but this one did. When I do stir-fry I usually make only one dish and rice so larger servings are a must.Read More
Sounds good, but no Sichuan peppercorns ?Read More