Filipino Style Recipe: I first tried this dish when we went to Beijing for a vacation. It was winter then, so the spicyness of this dish is perfect for an additional heat. I tried it when I got back home and they loved it. You can adjust the chili garlic sauce depending on how spicy you want it to be. If you are not a fan of green beans, you can replace it with asparagus.
Estimated time preparation and cooking: 35 minutes
Good for 4 persons
2 cups vegetable oil for frying
500 grams fresh green beans, trimmed and dried well
1 tablespoon vegetable oil
3 cloves garlic, minced
2 teaspoons ginger, minced
2 green onions, minced
250 grams ground pork
2 tablespoons Asian chili garlic sauce
1/4 cup chicken broth
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons cold water
1. In a large work, heat 2 cups of vegetable oil. Carefully add the beans and fry then stirring occasionally for 3 to 5 minutes or until the beans are blistered.
2. Dip the beans out with a strainer and quickly rinse them in cold water.
1. Leave 1 tablespoon of vegetable oil and remove some of the oil from the wok. Heat in a medium heat.
2. Saute garlic, ginger, and green onion then add ground pork. Cook and stir the color of pork turn to brown.
3. Add chili garlic sauce, chicken broth, soy sauce and bring to a boil.
1. Mix the cornstarch with the water in a small bowl then pour and stir into the pork mixture
2. Simmer for another 1 to 2 minutes or until the sauce thickens. Adjust seasoning according to taste.
3. Gently stir the green beans into the pork sauce then heat through.
4. Remove from heat, transfer the spicy green beans and pork to serving plate. Serve with steamed rice.
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