Stir-Fried Green Beans and Pork
Sichuan peppercorns, ground pork, garlic, and ginger tossed with charred green beans and soy sauce over rice.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 1 TBSP peanut oil
- 1 pound green beans, trimmed
- 1/4 tsp kosher salt
- 1 tsp Sichuan peppercorns
- 2 TBSP peanut oil
- 1 pound ground pork
- 2 TBSP freshly chopped garlic
- 2 TBSP freshly chopped ginger
- 2 TBSP freshly chopped shallot
- 2 TBSP chopped capers
- 1 TBSP dry cooking sherry
- 2 TBSP soy sauce
- 1/2 tsp toasted sesame oil
- steamed rice for serving
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Directions
- Heat a cast iron pan over high heat. Add 1 TBSP peanut oil, green beans, and salt then turn the heat to medium. Char the green beans in the pan for 10 minutes or until well colored on all sides.
- Remove the beans from the pan and add the peppercorns and toast the peppercorns for 2-3 minutes then remove them from the pan and grind them in a mortar and pestle.
- Add 2 TBSP peanut oil to the pan, still over medium heat, and brown the pork, breaking it up into bits.
- Once the pork is fully cooked and well browned turn the heat to high and add the garlic, ginger, shallot, and ground peppercorns and cook for about 2 minutes. Stir in the capers, sherry, soy sauce and green beans. Toss together, remove from heat, and drizzle with sesame oil. Serve over steamed rice.
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