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. 
(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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