Friday, November 20, 2009

Green Bean Sichuan

8 tablespoons soy sauce
4 tablespoon dry sherry
4 teaspoons sugar
2 teaspoons corn starch
1 teaspoon ground white pepper
1 teaspoon red pepper flakes
1  teaspoon dry mustard
8 tablespoons water
2 tablespoons vegetable oil
1 1/2 pounds green beans, ends trimmed, cut into one inch pieces
1 pound ground pork
6 medium garlic cloves, minced
2 T minced fresh ginger
jasmine rice

In a small bowl, stir together soy sauce, sherry, sugar, cornstartch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
Heat oil in a cast iron skillet over high heat just until smoking. Add beans and cook, stirring frequently, until crisp tender and skins are shriveled and blackened in spots, 5 to 8 minutes. Transfer beans a large plate.
Reduce heat to medium high heat and add the pork. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15-20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5-10 seconds. Serve.


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  2. This meal is awesome when made fresh. We did notice some deterioration when made from the freezer. I think it can be done, we just need to try a couple different ideas. One thought was to not cook the green beans, but just freeze them, and do the initial cooking once you are ready to make the meal. That would mean cooking the rest (the meat and sauce) ahead of time and freezing it, then thawing/cook it once the beans are ready to be cooked. Ours also turned out pretty spicy. The rice helped quite a bit, but the kids wouldn't eat much of it because of it. I loved the flavors!

  3. I used frozen green beans to make this the other day, and I do think we should not cook the beans until actually preparing the meal. The rest can easily be made ahead of time. I left out the cayenne and the kids ate it no prob.