Sunday, April 26, 2009

Spicy Beans and Pork Stir Fry

Spicy Beans and Pork Stir FryI think my favorite part about eating Asian food is that I get to bring out my Asian placemats and dishes. We've got the chopsticks, the bamboo placemats, the fun ceramic spoons and tiny sauce dishes which give us all a thrill (and the plates are slightly smaller so I end up eating less--always a benefit).

This is a new recipe for us and while it is spicy I didn't find it overpowering. I tend to be a hot-food whimp and was worried it would be too hot for my delicate palate but it was just hot enough for a kick.

Originally in a Family Fun issue I've changed it just a bit here and there but the basic recipe is still under there somewhere.

1 pound boneless pork chops, thinly sliced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup chicken broth
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet chili sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
3 tablespoons canola oil
1 tablespoon peanut oil
1 pound green beans
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
4 green onions, sliced
1/4 cup toasted sesame seeds

Toss pork with 2 tablespoons of the soy sauce, 1 tablespoon of the vinegar and pepper in a bowl and let it set while you mix the last tablespoon of soy sauce, the last of vinegar, the broth, bean sauce, hoisin, sweet chili sauce, sugar, sesame oil and cornstarch.

Heat your wok on high until if you hold your hand about an inch above the pan it's uncomfortable. Add a tablespoon of canola oil and a tablespoon of peanut oil and stir beans until they turn brown. Spoon them out and let wok reheat a second then add pork, garlic and ginger, cooking until browned.

Add the beans, the green onions and the sauce to the pan, stirring until the sauce is thickened. Serve over rice with sesame seeds sprinkled on top.

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Omah's Helping Hands said...

This sounds yummy! I'll have to give it a try. I'm glad you lightened the hotness, as I too have a sensitive palate along with hubby. He used to like it hot, but not so much any more. Must be called getting old. ;0) Have a great day!

jacjewelry said...

I love all sorts of stir fry, and anything with sesame and fresh ginger is bound to taste great! This looks fantastic - thanks for sharing! P.S. Do you use those chopsticks you blogged about a few days ago? :)

Jill in MA said...

This looks great! You always have such great recipes.

Melissa B. said...

Sounds delightful...I'm just making my weekly grocery list, so I visited just in time! BTW, I finished your wonderful e-book, & plan to post about it tomorrow. And I've already incorporated many of your awesome suggestions! PS: Don't forget today's Silly Sunday Sweepstakes!

cndymkr / jean said...

This sounds and looks wonderful. But I'm too hot to cook anything today. Maybe on Wednesday when it cools off. Thanks for another great recipe!

Sucharita Sarkar said...

Sounds really delicious...although being an Asian (Indian) we don't really bring out the bamboo mats when we eat our daily stuff. But I guess part of the fun of a different cuisine lies in the accompaniments like cutlery tableware.

Lei said...

YUMM-O! I love theme dinners too, decorating for a Mexican meal is my favorite though. I just love the colors you can get away with!

april said...

Sounds good, but...that's a lot of ingredients. :P

Maddy said...

I think I ditched my wok in the 70's, couldn't stand oiling the rusty old smelly thing. That sound very tempting indeed but I'm back on the Ensure for the immediate future.

I'd have thought you'd have developed a great likeness for hot spicy food in view the chilly surroundings. I'm sure that's why the Brits eat so much curry.