Wednesday, January 6, 2010

Szechuan Green Beans with Ground Pork

Everyone needs a few go-to recipes for a quick weeknight meal. This is one of those. It is tasty, easy and healthy! We all love it so much that I try to keep ground pork in the freezer so we can whip this up when we need a quick dinner. The rest of the ingredients we have in the pantry. This recipe doubles very easily and reheats well.

In the winter,we use frozen green beans, and during the summer months, we use fresh. Both are just as good.

Ray and I like the heat of the crushed red pepper, but the boys do not. We usually take out their servings then add in the pepper. We also added a little ground cayenne as well and that added a nice layer of heat.

Szechuan Green Beans with Ground Pork

Adapted from: Cooking Light 4-06

1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
12- 16 oz cut green beans, steamed
2 teaspoon minced fresh garlic (generous)
4 tablespoons hoisin sauce (generous)
2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 teaspoons low-sodium soy sauce

Heat oil in a large nonstick skillet over medium-high heat. Add pork and next 3 ingredients; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Add green beans to pan.

Add garlic, hoisin and next 3 ingredients to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

1 comment:

  1. You know, I never think to buy ground pork -- but it's so versatile for dishes like this. Gotta remember to think about that next time I'm meal planning!