Courtesy of MPSG, GettyStewart.com and Great Tastes of Manitoba
SERVINGS: 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
Ingredients
- 1 tsp (5 mL) corn starch
- 1 tsp (5 mL) water
- 1 lb (450g) ground pork
- 1 1/2 cups frozen green beans, cut to 1-inch pieces
- 1 Tbsp canola oil
- 3 cloves garlic, minced
- 2 Tbsp ginger, grated
- 1 can (19 oz/540 mL) red kidney beans,
- drained and rinsed
- 1 red bell pepper, cut to 1/2-inch pieces
- 1 Tbsp sesame seeds (garnish)
- 1 Tbsp chopped green onions
- (garnish)
Sauce
- ¼ cup soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp brown sugar
- 1/2 cup soup stock
- 1 Tbsp hoisin sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- ½ tsp hot pepper flakes
- cooked rice, for serving
Method
- Heat a large skillet or wok over medium-high heat. Add ground pork. Break apart and cook until browned and cooked through, about five to seven minutes. Remove and set aside.
- Add frozen green beans and cook for three to five minutes until starting to blister.
- Add canola oil and minced garlic and ginger and stir fry for another one to two minutes until fragrant.
- Stir in drained kidney beans, bell pepper and cooked pork. Stir to combine well and heat through.
- In a small bowl, whisk together soy sauce and cornstarch until dissolved. Add brown sugar, beef stock, hoisin sauce, rice vinegar, sesame oil and hot pepper flakes.
- Pour sauce over pork and beans, stirring well to coat everything evenly. Cook for an additional two to three minutes until the sauce thickens and coats the ingredients.
- Taste and adjust seasoning as needed.
- Serve the pork and bean stir fry hot over cooked rice.
Substitutions:
- Hoisin Sauce: Replace the salty/sweet/tangy flavour of hoisin sauce by using more soy sauce and sugar or use a sweet and sour sauce.
- Rice Vinegar: Use lemon or lime juice.
To view the recipe online.