This recipe on Bridget's blog which was originally published by Cooks Illustrated magazine.
- 2 tablespoons soy sauce
- 1 tablespoon mirin or dry sherry
- 1 teaspoon sugar
- ½ teaspoon cornstarch
- ¼ teaspoon ground white pepper
- 1/2 teaspoon red pepper flakes (or use 1/4 teaspoon if you don't like spicy food)
- ¼ teaspoon dry mustard
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 pound green beans, ends trimmed, cut into 2-inch pieces
- ¼ pound ground pork
- 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 3 scallions, white and light green parts sliced thin
- 1 teaspoon toasted sesame oil
- In small bowl, stir together soy sauce, mirin or sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
- Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.
Tim's Rating: 9.5/10
Liz's Rating: 8.5/10