five-spice pork and green bean stir-fry

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Servs: 4

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  • add   a 3/4-pound piece well-trimmed boneless pork loin<B>For sauce</B>
  • add   1 cup snow-pea shoots or daikon (Asian radish) sprouts
  • add   a 3/4-pound piece green cabbage (about 1/2 medium head)
  • add   1/2 pound fresh bean sprouts (about 2 cups)
  • add   2 teaspoons minced peeled fresh gingerroot
  • add   3 garlic cloves
  • add   1/4 cup mango chutney such as Major Grey&#39;s
  • add   2 teaspoons Asian sesame oilAccompaniment: <a href="/recipes/recipe_views/views/14488">Cooked Rice</a>
  • add   4 1/2 tablespoons peanut oil
  • add   1 teaspoon Chinese five-spice powder
  • add   1/4 cup packed coriander leaves
  • add   1/4 cup soy sauce
  • add   2/3 cup water
  • add   1/2 pound fresh green beans
  • add   1/2 teaspoon sambal oelek (Indonesian chili paste)1 medium red onion

Instructions

  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:
  3. Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve stir-fry over rice.

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