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Prep time
20 minutes
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Serves
4
Author Notes
This Wild Pork and Green Bean Stir Fry is the perfect meal to make on a busy weeknight. Healthy, tasty, and easy to make… what more could you want?
Feel free to use store-bought pork round or sirloin instead of wild pork. —Adam Berkelmans
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Ingredients
- For the Sauce
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2
cloves garlic, minced
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1 tablespoon
Shaoxing wine or cooking sherry
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1 tablespoon
Light Soy Sauce
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1 tablespoon
Oyster Sauce
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1 teaspoon
Sesame oil
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1 teaspoon
White sugar
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1/4 cup
Chicken Stock or Water
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1 tablespoon
Cornstarch
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1 pound
Green beans, trimmed and cut in half on a bias
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1/2 pound
Wild pork bottom round or loin
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1 teaspoon
Cornstarch
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1/4 teaspoon
Kosher salt
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1/4 teaspoon
Baking soda
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1 tablespoon
Shaoxing wine or cooking sherry
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1
Mild red chili, sliced
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2 tablespoons
Lard or neutral oil
Directions
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Bring a pot of water to a boil. Add a big pinch of salt. Add the trimmed beans and cook for 2 minutes. Drain immediately and run under cold water until completely cooled. Set aside.
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Slice the pork into thin strips, then transfer to a bowl. Add the cornstarch, salt, baking soda, soy, and wine, mix well. Set aside to marinate for 10-20 minutes.
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Mix the sauce ingredients in a bowl.
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Add the lard or oil to a wok or large skillet over high heat.
Add the pork and stir fry for about 2 minutes, or until cooked through, stirring and tossing often.
Add the blanched green beans and chilies cook 30 seconds.
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Stir the sauce in the bowl, then add it, quickly stirring it into the stir fry as it thickens.
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Remove wok from heat and give a final stir. Serve with rice. Enjoy!
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