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Sichuan Green Beans and Pork Recipe

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This recipe for Sichuan Green Beans and Pork, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Moreland
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. soy sauce
1 tsp. sugar
1/2 tsp. corn starch
1/4 tsp. ground white pepper
1/4 tsp. dry mustard
2 T. water
2 T. vegetable oil
1 lb green beans, ends trimmed and cut into 2-inch pieces
1 pork chop, cut into matchstick-size pieces
3 medium cloves garlic, minced fine
1 T. fresh ginger, minced
1 tsp. toasted sesame oil

Directions:
Directions:
Make rice.
1. In a small bowl, stir together soy sauce, sugar, corn starch, white pepper, mustard, and water. Mix until sugar is dissolved.
2. Heat oil in a 12-inch skillet over high heat until just smoking. Add beans and cook, stirring frequently until crisp tender and skins are shriveled and black in spots (5 to 8 min.). Transfer beans to a plate.
3. Reduce heat to medium-high and add pork to skillet. Cook until no longer pink, about 2 minutes. Add garlic and ginger, cook, stirring constantly for 15 to 20 seconds.
4. Stir sauce to recombine, add to pan. Return beans to pan. Toss and cook until sauce thickens, 5 to 10 seconds. Remove from heat and add sesame oil. Serve with rice

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
Aprox 30 mins
Personal Notes:
Personal Notes:
If you make three pork chops, you should double the marinade.

 

 

 

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