String Bean Stir-fry with Pork & Zha Cai

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

6 ounces ground pork

1½ teaspoons cornstarch

⅛ teaspoon white pepper

2 teaspoons water

1 teaspoon neutral oil (such as canola, vegetable, or avocado oil)

1 teaspoon oyster sauce

½ teaspoon sesame oil

2 tablespoons neutral oil

¼ teaspoon salt

1 pound green beans (trimmed)

4 garlic cloves

2 ½ ounces zha cai (preserved mustard stems; 1 package)

2 teaspoons Shaoxing wine

1 small scallion

2 teaspoons light soy sauce

1½ teaspoons oyster sauce

¼ teaspoon dark soy sauce (optional)

¼ teaspoon sugar

Directions

In a medium bowl, add the ground pork, cornstarch, white pepper, water, neutral oil, oyster sauce, and sesame oil. Mix well, and set aside to marinate for 15 minutes while you prepare the rest of the dish.

Heat a wok over medium heat until lightly smoking. Add the neutral oil to the wok, along with the string beans. Toss the string beans to coat in the oil, and sprinkle with the salt. Cook for 2 minutes uncovered, and then for 7-10 minutes covered, tossing periodically with a wok spatula. They should be lightly blistered and bright green.

Transfer the beans to a dish, leaving behind as much oil as you can. Add the pork to the wok and brown until lightly golden. Add the garlic and fry for 1 minute or so. Add the zha cai.

Deglaze the wok with the Shaoxing wine. Add the green beans back in along with the scallions, followed by the light soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Stir-fry to combine until everything is uniformly seasoned. Serve!

Nutrition

• Calories: 239 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.03 g
• Cholesterol: 31 mg
• Sodium: 468 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 10 g