Chinese Style Green Beans and Pork

Angelina is a busy beekeeper and gardener living on a small homestead with a bunch of clingy chickens in rainy Washington State. In between being a mama to two hilarious little boys and wife to the most patient man in the world, she teaches beekeeping to new beekeepers and makes/sells different farm products while her kids are in school.  She feels like she never sleeps enough, but wouldn’t change it for the world.

When I am inundated with green beans from the garden, I like to throw this dish together and serve it with rice. It’s quick and one of the ways I can get my kids to eat more beans.  
 
This recipe does not specify how much green beans to use. I say a “bunch” but sometimes I like a green bean heavy dish with a smaller amount of pork. Sometimes, I don’t even add the pork and just sauté chopped green beans with garlic (skip marinade). It usually just depends on what I have on hand. This is a versatile dish that can go with the mood! 
 
Also, when I don’t have pork, I will use firm tofu and use the same marinade as listed below. If you are using firm tofu, I’d  suggest squeezing out some of the water before. 
 
Ingredients 
(Pork and marinade) 
– 1/4 to 1/2 lb of ground pork
– 1 tablespoon of soy sauce 
– 2 tablespoon of water
– 1 tablespoon of minced fresh ginger or 1/2 teaspoon of powdered ginger 
– 1/2 teaspoon of sugar
– 1 teaspoon of cornstarch 
 
(For the rest of the dish)
– a bunch of green beans, chopped into small pieces (see picture) *
– 2 tablespoons of oil
– 1/2 red bell pepper, diced 
– 4 garlic cloves, minced 
– 1 teaspoon of sesame oil 
– 1 tablespoon of soy sauce 
– dash of pepper (white preferred) 
– 3 tablespoon of water 
 
Mix the ground pork and marinade together and let it sit for 10 minutes. As that is marinading, add two tablespoons of oil to a wok or pan over medium heat. Add the chopped beans in a single layer and lightly char. Add a little water to create some steam if needed. 
 
Set aside. 
 
Add ground pork to the wok/pan and brown. 
 
Add garlic and bell peppers and quickly stir fry for a minute. Add in green beans, sesame oil, soy sauce, pepper, and water. Heat through and plate! 
 
Serve over a bowl of rice. 
 
Note: I used a long bean here, but any type of green bean will work. 

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