Chinese Style Long Beans with Garlic and Ground Pork
1⁄2 poundground pork
2 tablespoonsrice wine
1⁄4 teaspoonPeppercorns freshly ground
1⁄4 cupchicken stock
1 tablespoonspicy garlic black bean sauce
2 tablespoonssoy sauce
1 tablespoonhoisin sauce
1⁄2 tablespoongarlic chili sauce
1 teaspoonsesame oil
1⁄4 cupvegetable oil
1 poundgreen beans, trimmed & cut in half
3 clovesminced garlic
1 tablespoonfresh ginger, peeled & minced
4 slicesgreen onions
1⁄4 cupwhite sesame seeds, lightly toasted
- In a small bowl toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine and the ground pepper. Marinate at room temperature while assembling the rest of the ingredients.
- In a separate bowl combine the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil and cornstarch. Set aside.
- Heat a wok or large frying pan over medium-high heat and add the oil.
- When the oil is hot add the beans and stir fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, garlic and ginger. Stir fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
- To serve, garnish with sliced green onions and sesame seeds.
- Serve with steamed rice or pan fried noodles.