I love cooking green beans! It's good for your health. To educate you quickly on the benefits of this yummy green vegetable, it's low in fat and offer an excellent source of protein, fiber, and complex carbohydrates. They are a very good source of folic acid and provide significant amounts of iron, phosphorus, magnesium, manganesese, and potassium! Doesn't sound bad, right?
They can be cooked in a lot of dishes but I love making this particular dish and having a huge bowl of brown rice with it.
Ingredients:
- 1 tablespoon Oyster Sauce
- ¼ teaspoon Sesame Oil
- ½ tablespoon Mirin
- 1 teaspoon Brown Sugar
- 2 teaspoons Soya Sauce
- 1 teaspoon Thai Red Chili Paste
- 15 ml Serrano Peppers
- 1 lb Green Beans, ends trimmed off
- ½ cup ground pork
- 1-2 cloves of Garlic
- 1 teaspoon Fresh Ginger, minced
- 1 tablespoon Grapeseed oil
- 1 tablespoon of scallions (optional garnish)
Instructions:
- Combine the oyster sauce, sesame oil, mirin, brown sugar, soya sauce, & chili paste in a small mixing bowl and beat together with a fork until combined. Set aside.
- Heat a large wok over medium high heat. Add about 1 tablespoon of grapeseed oil and let it warm up.
- Add in the ground pork. Stir for 2-3 minutes.
- Add in the ginger, serrano peppers and garlic and stir for another minute.
- Remove the pork mixture from the wok and set aside.
- Raise the heat to high.
- Cook the beans, stirring occasionally for 2-3 minutes until they have sear marks on them but are not soft.
- Reduce the heat back down to medium high and add the pork back in. Stir quickly to incorporate the ingredients.
- Add the sauce and stir to mix it into beans. The liquid should burn off fairly quickly in the wok. It should reduce to a syrup consistency (coating the beans) in about 30 seconds. As soon as it has, remove from the heat and transfer to a plate.
- Garnish with a sprinkle of scallions (optional) and serve hot.
