Stir-Fried Green Beans with Pork and Garlic

Garlic really earns it's place in the title of this recipe.  There happens to be 15 big cloves of garlic in this recipe, an entire head and a half of garlic. Nevertheless, it isn't overwhelming at all.  The garlic is definitely there, but not in an obnoxious way.

This dish really won me over.  Juicy succulent chunks of pork with the fresh pop of green beans all tossed together in a garlic and soy sauce.  Heavenly all on it's own.  Perfect with a side of rice.

Stir-Fried Green Beans with Pork and Garlic

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 4

1-1/4 pounds green beans, washed and trimmed and cut into 1/2 inch pieces

15 large cloves of garlic, minced

2 tablespoons vegetable oil

10 ounces ground pork

1/2 teaspoon paprika

1 teaspoon brown sugar

3 tablespoons soy sauce (or fish sauce)
1 teaspoon red pepper flakes

1-1/4 cups water

1 teaspoon cornstarch

1 tablespoon sesame seeds, for garnish

In a small bowl, combine the soy sauce, paprika, brown sugar, cornstarch, and red pepper flakes.  Mix well and set aside.

In a wok, or large skillet, add 2 tablespoons of vegetable oil and stir-fry garlic over medium heat until it turns golden, then add in pork.  Stir fry the pork, breaking up any lumps, until the pork is cooked through and rather caramelized. Add in about half of the soy sauce mixture and mix the sauce mixture into the pork until the pork mixture darkens.  Remove pork and garlic from wok and set aside on a plate or bowl.

Add the green beans, 1-1/4 cups water, and the rest of the soy sauce mixture into the wok and cook on medium-high heat for 8 to 10 minutes until the beans are tender and most of the water has been absorbed.  Add the pork and garlic back into the wok and toss about until the pork is warmed through and everything is incorporated. Sprinkle with sesame seeds and red pepper flakes, if you wish, and serve.  This would be great served over rice, but is also tasty on it's own.

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