1. 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. 2. Mix sauce ingredients and set aside. 3. 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. 4. 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. 5. 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). 6. 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. 7. 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
Ingredients
