Szechuan Green Beans with Ground Pork

This is probably my favorite way to eat green beans. I think it gets even better if you sort of leave it on the stove on low for awhile (found that out by accident). If you haven’t cooked with hoisin sauce, you don’t know what you’ve been missing. Buy it for this recipe, then go search the internet for some more recipes – so good! I don’t change the recipe much except to serve it over brown rice or whole wheat couscous. You could top it with a few sliced almonds or pine nuts for a little more protein. Also, you could do it with asparagus in season.

I really don’t generally like to read caloric info, but since this is out of Cooking Light, I’ll go ahead and tell you that it’s only 234 calories. But don’t hold this against it.

Serves 4

1/2  pound  lean ground pork
1  teaspoon  cornstarch
1/8  teaspoon  salt
1/8  teaspoon  freshly ground white pepper
1  teaspoon  peanut 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.

What do you think?