Every once in a while I like to try out a new recipe for dinner. I love browsing cookbooks, Pinterest, cooking magazines, and web sites for spice manufacturers (yum!). I do, however, have one problem. Hubby says I can’t follow a recipe. Period. I guess I have to agree with him, but I have my reasons!! It isn’t that I don’t know how to follow a recipe, it’s that I don’t like to follow most recipes (Sorry Food Network!). I read a recipe and know immediately whether or not my family will eat it. Of course with 6 (soon to be 8) of us I don’t usually please everyone, but I know that the diced pickle that this recipe called for would probably mean PB&Js for half the family. I am also limited by what I have on hand for ingredients. We live 20 minutes from the nearest grocery store and 45 minutes from the nearest WalMart so I’m not running out to buy the ground turkey this recipe called for. What did I already have on hand? Ground pork, ground beef and boneless skinless chicken breasts. I opted for the ground pork. Having already changed a couple ingredients I then took some liberties with another here and there… And “Spicy Turkey and Green Bean Stir-Fry” turns into “Asian ‘Pork & Beans'” It was SO good I HAD to share!!
Asian “Pork & Beans”
1 package frozen green beans, thawed and drained
3 T olive oil
1/2 tsp sugar
1 T balsamic vinegar
2 tsp chili paste
1 c chicken broth (I used chicken bullion)
2 T soy sauce
2 tsp corn starch
1 LB lean ground pork
2 cloves garlic, pressed or finely chopped
1 1″ piece ginger, finely diced
Jasmin or Basmati rice
1. Toss green beans with olive oil, sugar and balsamic vinegar. Place on a cookie sheet and broil on low for 8 minutes (turn after 5 minutes). Beans should be starting to brown when you remove them from the oven. Set aside.
2. Lightly brown ground pork in a wok or large fry pan.
3. While pork is cooking, mix chili paste, chicken broth, soy sauce, and corn starch in a small bowl. Set aside.
4. Once the pork is cooked through add the garlic and ginger. Saute until garlic begins to brown (30 seconds or so).
4. Add green beans and any liquid left on the cookie sheet. Mix well.
5. Add chicken broth mixture and simmer until thickened, stirring occasionally.
6. Serve over rice. Enjoy!