Best Green Beans & Ground Pork Stir Fry - Recipe скачать в хорошем качестве

Best Green Beans & Ground Pork Stir Fry - Recipe

Green beans and stir-fried ground pork are a perfect combination, especially when presented in this fun stop-motion animated video. And visit my cooking blog for cheap ingredients, recipe text & photos: http://the99centchef.blogspot.com/201... Ingredients 1 pound green beans - Okay to use less. Frozen green beans (or a favorite veggie mix) is a cheap substitution. Just add at the end of the recipe and cook until defrosted. 10 ounces to 1 pound of ground pork - I used a 10-ounce package. Substitute ground chicken or turkey for a lighter stir-fry. 1 tablespoon of chopped ginger - optional. Okay to use a teaspoon of dried ginger (add with meat.) 1 teaspoon of chopped garlic - fresh or from the jar 2 tablespoons of oyster sauce - or your favorite Asian stir fry packet, or sauce, like sweet and sour. 1 tablespoon of soy sauce 1 small pack of sweeteners - Substitute a teaspoon of regular sugar or any favorite sweetener like honey. 1 tablespoon of cornstarch or flour 1/2 cup of broth, white wine, or water - or use a 1/4 cup for less sauce, it's up to you. About 3 tablespoons oil for stir-frying - 2 tablespoons for green beans, and 1 teaspoon for ginger and garlic (if needed.) Okay to use less oil, for a lighter stir fry. Pepper to taste - No salt is needed as soy sauce has plenty. Directions Trim off stems from green beans and any brown or dried tips. I left green beans whole, but you can chop them in half, or into bite-sized pieces. Add 2 tablespoons oil to a wok over medium heat. Add the green beans. Keep them moving for about 3-5 minutes, to cook to a desired tenderness. I like a little crunch so I stopped the cooking by 3 minutes, but okay to cook a couple of minutes more for tender beans. When done remove beans to a plate or bowl. Peel and chop a small chunk of ginger. The skin on ginger is tissue-soft, so the edge of a spoon will scrape it off easily enough. Use a knife for hard-to-reach parts. Slice and chop ginger into small pieces, about a tablespoon. Add one teaspoon of oil to the wok (if oil is used up from frying green beans.) Saute ginger for a minute over medium heat. Next, chop one clove of garlic or use a teaspoon of garlic from a jar. Add it to sauteing ginger. Reduce heat to low and saute for another minute, careful not to burn the garlic. Next, add the ground pork. Mix it with ginger and garlic. Add soy sauce and oyster sauce. (If you don't have oyster sauce use an easy-to-get teriyaki sauce, or just go with soy sauce only.) Sprinkle in some sugar and cornstarch (or flour.) Season with pepper to taste. Mix well and stir fry pork until done, about 5-10 minutes over medium heat. (No need to add oil, as pork is usually fatty enough.) When pork is done you can strain off some or all of the fat, depending on how lean the meat is. I like to leave in at least a couple of teaspoons of fat for flavor. Now time to finish it up. Add 1/2 cup of broth, white wine, or water. Put in the cooked green beans and stir fry over medium-high heat until the liquid thickens and the beans are heated through about 3-5 minutes. Serve hot over rice or noodles. Also tasty on its own.