Szechuan String Beans w/ Minced Pork

One thing I never seem to do enough of is to stir fry vegetables with meat/other as more of a garnish. More often than not, I tend to reverse that trend, using vegetables as those “extra” things just to feel good about eating healthier. But I’m starting to appreciate that there are other things than meat that can be the main attraction to a dish

I’ve had this a few different times at restaurants and at family friends’ dinners, but I’ve never tried making these string beans myself. The recipe generally calls for an extremely hot wok, and one ends up crisping the beans a little bit (in some households, the shriveled beans are fought over!). It’s actually an extremely quick dish to cook once the ingredients are prepared, taking probably 30 minutes total from start to finish (I’m slow, so it takes me a little longer).

Add some thai chillies or some red pepper flakes for that extra spicy tang if you so desire.

Original recipe seen in Grace Young’s Breath of a Wok

Szechuan String Beans w/ Minced Pork

Serves 4 with rice
Time : 30-40 minutes

Ingredients:
- ¼ cup chicken broth
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp canola oil
- 1 pound string beans, ends removed
- 1-inch piece of ginger, grated
- ¼ pound ground pork
- 1 tbsp balsamic vinegar
- 1 tsp sesame oil
- 1 tbsp chopped scallion
- 2-3 thai chillies, chopped (and/or some Sriracha)

Method:
1. Combine broth, sugar, and salt.
2. Heat a wok over high heat. Add in 3 tbsp vegetable oil, pan fry the beans until they begin to wrinkle, about 3-4 minutes. Can break this into two steps if your wok is smaller. Remove from wok
3. Swirl in the rest of the oil, add ginger and ground pork, stir-fry until pork is cooked and broken up with a spatula.
4. Add in the broth mixture, bring over high heat.
5. Add the beans, chillies/sriracha, and toss to combine. Cook until most of the liquid is gone, about 2-3 minutes.
6. Add vinegar, sesame oil, and chopped scallions, serve with rice.