Chinese-style Pork with Green Beans

Tender glazed pork strips contrasting with crisp-tender green beans. The aroma of Sichuan pepper and toasted garlic hits you as soon as the meat touches the hot pan.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 509
• Protein: 28 g
• Carbs: 16 g
• Fat: 37 g

Ingredients

• 500 g Pork shoulder blade ( thinly sliced )
• 400 g Green bean ( trimmed )
• 3 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp Brown sugar
• 3 tbsp Peanut oil
• 1 pinch Sichuan peppercorn ( crushed )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 20 g Fresh ginger ( minced )

Instructions

1. Meat preparation

   Slice the pork shoulder into thin strips. In a bowl, mix the meat with cornstarch, one tablespoon of soy sauce, and rice wine to protect the meat during cooking.

2. Blanch the beans

   Plunge the trimmed green beans into boiling salted water for 3 minutes. They should remain firm and bright green. Drain and set aside.

3. Wok searing

   Heat peanut oil until lightly smoking. Toss the meat into the hot wok. Sear over high heat until the pieces are well browned and release easily from the pan.

4. Aromatize and deglaze

   Add minced garlic, ginger, and Sichuan pepper. When the garlic turns golden, add the beans. Deglaze with the remaining soy sauce, oyster sauce, and brown sugar.

5. Reduce and glaze

   Stir-fry for 2 minutes over high heat. The sauce should reduce and coat the meat in a glossy glaze. Finish with sliced green onions.

Chef's tips

• The wok must be smoking hot before adding oil to prevent the meat from sticking.
• Coating the meat in cornstarch (velveting) creates a barrier that keeps the juices inside.

Storage

Keep for 2 days in the fridge. Reheat quickly in a wok to avoid softening the vegetables.