Sara Moulton always loved the original version of this Chinese dish. The only problem was that the fried green beans added a lot of fat. In her recipe for Asian Green Beans and Pork from "Sara's Secrets for Weeknight Meals," Moulton lightens the dish by broiling the green beans. The results are delicious, caramelized beans that won't clog your arteries. The meal is a favorite among the children of the Moulton household.
Hands-on time: 25 mins.
Total prep time: 25 mins.
Yield: Makes 4 servings
1 pound of lean ground pork, beef or turkey
6 tablespoons of soy sauce
1/4 cup of rice wine or dry sherry
1 tablespoon of sugar
1 large garlic clove minced, about 1 1/2 teaspoons
1 1/2 teaspoons of finely grated fresh ginger (use a Microplane)
2/3 cup of canned chicken broth
1 tablespoon of rice vinegar
1 tablespoon of cornstarch
1 teaspoon of toasted sesame oil
1 pound of green beans, trimmed
3 tablespoons of vegetable oil
Kosher salt and freshly milled black pepper
Combine the ground pork with three tablespoons of the soy sauce, three tablespoons of the wine, one teaspoon of the sugar, the garlic and ginger.
Combine the broth, the vinegar, cornstarch and sesame oil with the remaining three tablespoons of the soy sauce, one tablespoon wine and two teaspoons sugar.
Preheat the boiler to high.
Toss the green beans with two tablespoons of the vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet and broil 4 inches from the heat source, turning occasionally, for 10 minutes to 12 minutes or until golden brown and tender.
Meanwhile, heat the remaining tablespoon of vegetable oil in a large skillet over high heat until hot; reduce the heat to medium, add the pork mixture, and cook, stirring until it is no longer pink, three to four minutes.
Add the broth mixture and cook for two minutes.
Add the green beans and stir until they are coated with the sauce.