GREEN BEANS AND GROUND PORK RECIPES

Name: Green Beans and Ground Pork (Spicy)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs fresh green beans, cleaned and cut in 1 inch lengths; 1 lb ground pork; 6 Thai chiles, chopped; 4 garlic cloves, chopped; 1 tablespoon oil; 3/4 cup water; 1/3 cup fish sauce; 1 pork bouillon cube (optional); 1/2 teaspoon salt; 1 tablespoon brown sugar

GREEN BEANS AND GROUND PORK (SPICY) RECIPE - FOOD.COM

Green Beans and Ground Pork (Spicy) Recipe - Food.com image

Spicy with a hint of sweetness. You can add as many or as few red peppers as you like. It depends how hot you like your food. I like mine very spicy. And the peppers I use are hot.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs fresh green beans, cleaned and cut in 1 inch lengths
1 lb ground pork
6 Thai chiles, chopped
4 garlic cloves, chopped
1 tablespoon oil
3/4 cup water
1/3 cup fish sauce
1 pork bouillon cube (optional)
1/2 teaspoon salt
1 tablespoon brown sugar

Steps:

Heat oil in wok on med heat.
Add garlic and peppers; saute 1 minute.
Add ground pork and cook until pink is gone (drain excess oil).
Add green beans, water, fish sauce, salt, bouillon cube, and brown sugar.
Bring to a boil.
Cook on medium heat until green beans are tender. Add more water, salt or fish sauce as desired for your taste.
Serve with white rice if desired--ENJOY.

Nutrition Facts : Calories 471, FatContent 27.5, SaturatedFatContent 9.3, CholesterolContent 106.7, SodiumContent 1852.8, CarbohydrateContent 23.1, FiberContent 6.9, SugarContent 10, ProteinContent 34.7

CHINESE GROUND PORK AND GREEN BEANS RECIPE - FOOD.COM

Chinese Ground Pork and Green Beans Recipe - Food.com image

This is one of my three favorite Chinese dishes. Equally good with ground beef. In this day and age, I expect some people to dry fry the green beans in a hot skillet, but deep frying them quickly doesn't add much if any oil and it draws out the moisture nicely. Another possibility would be to toss the trimmed green beans with a tablespoon of peanut oil and roast at 500 degrees F for 10 to 15 minutes. The idea is to get moisture out of the beans so they will absorb the sauce. Prepare ingredients ahead of time and this will come together quickly. To tell the truth, I double or triple the garlic, scallions and ginger, and use half to 3/4 teaspoon hot bean paste, but this is more or less the original recipe. Feel free to adapt to your taste. I like spicy but not hot. The prep time does not include mincing, chopping, trimming the vegetables.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2-1 lb ground pork
2 tablespoons oil (I use peanut oil)
1 large garlic clove, minced
2 -3 scallions, chopped in small pieces
1 teaspoon minced fresh ginger (peeled)
1 lb green beans (room temperature)
1/4 cup chicken stock or 1/4 cup broth
1 teaspoon cider vinegar
1 teaspoon toasted sesame oil
2 cups oil, for deep frying
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 tablespoon dry sherry

Steps:

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
Mix sauce ingredients and set aside.
Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.

Nutrition Facts : Calories 825.2, FatContent 86.3, SaturatedFatContent 13.2, CholesterolContent 27.6, SodiumContent 305.6, CarbohydrateContent 7.2, FiberContent 2.2, SugarContent 3.5, ProteinContent 8.5

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