Five-Spice Pork and Green Bean Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
a 3/4-pound piece well-trimmed boneless pork loin |
3 garlic cloves |
2 teaspoons minced peeled fresh gingerroot |
2/3 cup water |
1/4 cup soy sauce |
1/4 cup mango chutney such as major grey's |
1 teaspoon chinese five-spice powder |
1/2 teaspoon sambal oelek (indonesian chili paste) |
1 medium red onion |
1/2 pound fresh green beans |
a 3/4-pound piece green cabbage (about 1/2 medium head) |
1/4 cup packed coriander leaves |
4 1/2 tablespoons peanut oil |
1/2 pound fresh bean sprouts (about 2 cups) |
1 cup snow-pea shoots or daikon (asian radish) sprouts |
2 teaspoons asian sesame oil |
accompaniment:cooked rice |
Directions:
1. Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
2. Make sauce: Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
3. Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
4. Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
5. Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
6. Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
7. Serve stir-fry over rice.
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