Spicy Beans and Pork Stir Fry

I 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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