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Szechuan Pork with Green Beans

Author: melinmac

Ingredients

SAUCE

  • 2 T tamari
  • 2 T mirin
  • 1 T chili garlic sauce

STIR-FRY

  • 1 pound green beans
  • 1/2 onion
  • 2 cloves garlic
  • 1 knob fresh ginger
  • 1 serrano pepper
  • 1 pound ground pork
  • 2 T grapeseed oil
  • 1/4 t Szechuan peppercorns

Instructions

  • Mix the Sauce - Whisk together the tamari, mirin, and chili garlic sauce. Set aside.
  • Prep the veg - Wash, destem, and destring the beans, if necessary. Cut the beans into 2-inch pieces. Dice the onion. Slice the garlic and chop the ginger. Thinly slice the serrano pepper after removing the stem, then shake out the seeds, and set aside.
  • Brown the Pork - Add the pork to a hot pan and stir-fry until it's browned and has some crispy edges. Remove from the pan and set aside. Wipe out the skillet with a paper towel.
  • Char the beans - Add your beans to the hot skillet and do not touch them for two minutes. Toss them, and continue to char the beans for another two minutes.
  • Sweat the aromatics - Add the grapeseed oil. Then add the onions, garlic, and ginger. Cook until they begin to soften.
  • Finish - Add the pork back to the pan. Stir in the sauce and the peppercorns.
  • Garnish and Serve - Once the sauce is heated through, you're finished. Remove from the heat, garnish with the serrano slices, and serve with rice.