Monday, June 20, 2016

Szechuan Green Beans with Ground Pork

This recipe had one thing wrong with it. It was not spicy!  Looking at the ingredients, there is nothing besides crushed red pepper to add heat.  So you know we added chili garlic sauce to our servings.

Besides that, it was really good.  It was definitely something I liked for dinner, and leftovers for lunch.

We would have again.

Szechuan Green Beans with Ground Pork

Photo by ALB

The Szechuan Green Beans with Ground Pork recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

1/2 pound lean ground pork (used 1 lb)
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper (used black pepper)
1 teaspoon peanut oil (used vegetable oil)
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

Nutritional Information (without my changes)
Amount per serving
Calories: 254; Fat: 6.8 g; Sat fat: 2.2 g; Mono fat: 3.5 g; Poly fat: 1.1 g; Protein: 14.6 g; Carbohydrate: 32.5 g; Fiber: 3.3 g; Cholesterol: 43 mg; Iron: 1.5 mg; Sodium: 323 mg; Calcium: 47 mg

Cooking Light, APRIL 2006

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