Chinese-style Pork with Green Beans
Ingredients
- 500 gPork shoulder blade (thinly sliced)
- 400 gGreen bean (trimmed)
- 3 pcGarlic (minced)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 1 tspBrown sugar
- 3 tbspPeanut oil
- 1 pinchSichuan peppercorn (crushed)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 20 gFresh ginger (minced)
Method
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.
- 1
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
Plunge the trimmed green beans into boiling salted water for 3 minutes. They should remain firm and bright green. Drain and set aside.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat quickly in a wok to avoid softening the vegetables.
