Pork with Green Beans

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

12 ounces pork shoulder or pork butt (cut into thin, 2-inch/5cm strips)

1 tablespoon water

1 teaspoon cornstarch

1 teaspoon neutral oil

1 teaspoon oyster sauce

1 teaspoon Shaoxing wine

⅓ cup chicken stock or water

2 teaspoons light soy sauce

1 teaspoon dark soy sauce

½ teaspoon sesame oil

¼ teaspoon sugar

⅛ teaspoon white pepper

2 tablespoons vegetable oil (divided)

1 pound string beans (trimmed and cut in half crosswise)

1 slice ginger

3 cloves garlic (thinly sliced)

2 teaspoons cornstarch (mixed with 1 tablespoon water)

Directions

In a medium bowl, combine the pork strips with the marinade ingredients (the water, cornstarch, oil, oyster sauce, and Shaoxing wine). In a small bowl, combine the chicken stock, light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper.

Place a wok over medium-high heat, and add 1 tablespoon of oil. Add the string beans. Sear the string beans on all sides until lightly scorched, about 5-6 minutes. Remove the beans from the wok.

Reheat your wok over high heat until it just starts to smoke. Spread the remaining tablespoon of oil around the perimeter. Spread the pork on the wok in one layer, and sear for 1 minute on each side.

Add the ginger and garlic, and stir-fry for 30 seconds. Then add the stock mixture you prepared earlier, and increase the heat to high. Add the cornstarch slurry, being sure to pour it directly into the standing liquid, and stir-fry for another 15 seconds. Next, add the green beans. Stir-fry over high heat for another 30 seconds. Serve!

Nutrition

• Calories: 210 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.03 g
• Cholesterol: 35 mg
• Sodium: 368 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 13 g