Wednesday night's dinner....
Which perhaps should rather be titled.... green beans with pork stir-fry. The whole time I was slicing and dicing for this one I thought it was quite a lot of green beans to be putting in proportionally. But it turned out nicely, so I'm glad I didn't short the servings on them.
Pork Stir-fry with Green Beans and Peanuts
from Bon Appetit (August 2003)
12 oz. pork tenderloin, trimmed, cut into strips
4 TBSP soy sauce
1 1/2 TBSP honey
2 garlic cloves, minced
1/4 tsp dried crushed red pepper
1 pound green beans, cut into 1 1/2 inch lengths
1 cup matchstick-size strips peeled carrots
2 TBSP canola oil
1 large red bell pepper, cut into strips
1 TBSP minced peeled fresh ginger
3 green onions, thinly sliced
1/4 cup finely chopped dry-roasted peanuts
Mix pork, 1 TBSP soy sauce, 1 TBSP honey, half of garlic and crushed red pepper in medium bowl. Mix remaining 3 TBSP soy sauce and remaining 1/2 TBSP honey in small bowl. Set aside.
Cook green beans in large saucepan of boiling water until crisp-tender, about 3 minutes. Add carrots to green beans; cook 1 minute. Drain. Heat 1 TBSP oil in wok over high heat. Add pork mixture, stir-fry one minute. Transfer pork to dish. Add remaining 1 TBSP oil to wok. Add bell peppers; stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey misture; stir until heated through. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and peanuts.
Note: I cut out the bell peppers because we're not that fond of them, and the flavors were still nicely balanced. Also, I had the leftovers today for lunch and just ate them cold straight out of the bowl, and found it quite tasty.Posted by Jennifer at October 3, 2003 7:06 PM