Stir-fried Pork and Long Beans

Yields
Serves 4 (serving size: 1 cup)

Total Time
15 mins

This recipe is loosely based on a Szechuan dish that incorporates long beans. (It also works with regular green beans, of course.)

Photo: Thomas J. Story; Food Styling: Randy Mon

2 tablespoons vegetable oil, divided

1 pound long beans, trimmed and cut into 3-in. lengths

1/2 pound ground pork

1 tablespoon dry sherry

1 tablespoon soy sauce

2 teaspoons Asian chili garlic sauce

Step 1

Heat a wok or large frying pan over medium-high heat. Add 1 tbsp. oil, swirling to coat pan. Add beans; stir-fry until blistered and mostly tender, about 6 minutes. Transfer beans to a bowl.

Step 2

Heat remaining 1 tbsp. oil in wok. Add pork and cook, stirring frequently to break up big pieces, about 2 minutes. Stir in sherry, soy sauce, and chili garlic sauce and cook until pork is no longer pink, about 3 minutes. Return beans to wok and stir-fry until hot.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 244Calories from Fat 60

% Daily Value *
Total Fat 16g25%

Saturated Fat 8.7g44%
Cholesterol 39mg13%
Sodium 314mg14%
Total Carbohydrate 11g4%

Dietary Fiber 0g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Stir-fried Pork and Long Beans