from Wives With Knives
½ lb. ground pork
2 tablespoons soy sauce
2 teaspoons rice wine
¼ teaspoon peppercorns (szechuan if you have them) freshly ground
¼ cup chicken stock
1 tablespoon spicy garlic black bean sauce
1 tablespoon hoisin sauce
1-1/2 tablespoons garlic chili sauce
1-1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
¼ cup vegetable oil
1 lb. fresh green beans, trimmed and cut in half if desired
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
4 green onions, sliced
¼ cup white sesame seeds, lightly toasted
In a small bowl toss the pork with 1 tablespoon of soy sauce, 1 teaspoon of rice wine and the ground pepper. Marinate at room temperature while assembling the rest of the ingredients.
In a separate bowl combine the remaining tablespoon of soy sauce, the remaining teaspoon of rice wine, the chicken stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil and cornstarch. Set aside.
Heat a wok or large frying pan over medium-high heat and add the oil.
When the oil is hot add the beans and stir fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, garlic and ginger. Stir fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
To serve, garnish with sliced green onions and sesame seeds. Serve with steamed rice or pan fried noodles.