Stir-Fried Green Beans with Mushrooms and Pork Slices
A balanced meat-and-vegetable stir-fry that's simple to prepare yet rich in flavor with just a little extra care. The mushrooms are especially fresh and aromatic; sautéing them with onion and cooking in the infused oil gives the dish a wonderfully fragrant finish.
Ingredients: 1 small handful of green beans, sliced pork as needed, carrot as needed, 4 shiitake mushrooms
Seasonings: 2 garlic cloves, onion as needed, ginger as needed, salt to taste, light soy sauce to taste, cooking oil as needed
Ingredients
green beans
1 small handful
pork slices
to taste
carrot
to taste
shiitake mushrooms
4
garlic
2 cloves
onion
to taste
ginger
to taste
fine salt
to taste
light soy sauce
to taste
cooking oil
to taste
Instructions
1
Step 1
Prepare the ingredients. Trim the green beans into short segments, and cut the carrot into thin strips roughly the same length as the green beans. The pork is pork shoulder (front-leg meat); only a small amount is needed. Cut the shiitake mushrooms into small slices, and smash the garlic into a paste. Shred the ginger, and dice the onion. The green beans can be blanched before stir-frying.
2
Step 2
Add oil to the wok, then add the ginger, onion, and shiitake mushrooms, and stir-fry until fragrant.
3
Step 3
Add the pork slices and stir-fry until they change color. Add a small splash of hot water here and continue to stir-fry the pork a bit longer. Because the pieces include skin, they need to be cooked all the way through. You can substitute with shredded or ground pork.
4
Step 4
Add the carrot and green beans, then add the light soy sauce, fine salt, and garlic paste, and stir-fry for one to two minutes before serving. Add a splash of hot water as needed while stir-frying. Choose tender, bright-green green beans; pale ones are older and tougher. They will cook through quickly.
5
Step 5
A complete dish of color, aroma, and flavor.
