Pork and Red Chile Stir-Fry
Adjust the seasonings in this stir-fry to suit your family. Good over rice, angel hair pasta or crunchy noodles.
1 pound boneless pork loin, cut into stir-fry strips
1 teaspoon vegetable oil
2 garlic cloves, crushed
3/4 pound fresh green beans, cut into 2-inch lengths or 1 (10-ounce) package frozen cut green beans
2 teaspoons granulated sugar
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper
1 teaspoons grated fresh gingerroot
1 teaspoon sesame oil
1 teaspoon rice vinegar
- Heat oil in a large nonstick skillet over high heat; add pork strips and garlic and cook and stir until pork is no longer pink, about 3 to 4 minutes.
- Add green beans; stir-fry until beans and pork are tender, about 5 minutes.
- Push the meat and beans to one side of skillet. Add sugar, soy sauce, red pepper and ginger; stir to dissolve sugar. Add sesame oil and vinegar. Stir to coat meat and beans.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.