Ingredients:
- 10 oz green beans
- 1 lb ribeye pork chops, sliced
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tsp ginger, grated
- 2 1/2 Tbsp vegetable or canola oil
SAUCE
- 1 Tbsp dark soy sauce
- 1 Tbsp Chinese cooking wine
- 1 tsp sugar
- 1 1/2 tsp Chili Garlic Sauce
Directions:
1. Mix Sauce ingredients in a bowl.
2. Trim the tough end of the beans, then chop into 1″ pieces.
3. Charred Beans: Heat 1 1/2 Tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
4. Turn heat down to medium high, add 1 Tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
5. Turn heat back up to high. Add pork and cook, stirring it as you go. Cook for 2 minutes until the pork is cooked through, then add sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
6. Serve over rice. Garnish with slices of cucumber, optional.
*Other vegetables welcome! I happen to have some extra kale from my garden that I threw in.
boymomfoodie.mom 