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Ingredientes
- 2 Tbsp. Soy sauce
- 2 Tbsp. Chicken broth, or possibly water
- 2 Tbsp. Dry sherry
- 1 tsp Sesame oil
- 1 tsp Rice vinegar, or possibly
- Â Â white vinegar
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Warm red pepper, crushed
- 1/3 c. Vegetable oil
- 1Â 1/4 lb Green beans, trimmed
- 1/2 lb Grnd pork
- 3 x Garlic cloves, chopped
- 1 tsp Fresh ginger, chopped
- 1 x Scallion, minced
Direcciones
- In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, & warm pepper; set aside. In a wok or possibly 12-in. skillet, heat veg. oil till very warm but not smoking. In 2 batches, fry green beans over high heat, turning often with kitchen tongs, till bright green & just beginning to brown, about 2 min. Transfer beans to paper towels to drain. Throw away oil remaining in wok.
- Reduce heat to medium. Add in pork, garlic, & ginger & cook, stirring to break up lumps of meat, till pork loses its pink color, about 3 min.
- Add in green beans & stir-fry 1 minute longer. Stir in reserved sauce & cook till liquid isalmost evaropated, about 1 minute.
- Transfer to a serving dish, sprinkle scallion over top.
- This recipe also works well if you use 2-3 Tbsp. of oil in a nonstick wok or possibly pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 288 | 54% |
| Total Fat 32.42g | 41% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.47g | |
| Cholesterol 41mg | 14% |
| Sodium 795mg | 33% |
| Potassium 741mg | 21% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 13.6g | 45% |
| Sugars 1.9g | 1% |
| Protein 20.36g | 33% |
