Spicy Pork Stir Fry with Green Beans

Now no one thought of a combination of pork with beans....but Mono insisted we make this and we did....my only condition was that we wouldn'tleave the beans uncooked like half the dishes here in the US are...instead we will completely cook the beans and that's that.he agreed and this is what it turned out to be

ingredients

1. 3 tablespoon soy sauce

2. 1/4 tbsp black pepper (the recipe called for white pepper....i swear to god i hunted for it....for so long that the department store people said 'miss we are closing for the day' ....so well black it was!!)

3. 1 pound ground pork (yes...since i have come to the US i too have HAD to convert to pounds....but mono gave me a rough estimate, 1 pound is about 1/2 a kg, 0.453 kg to be exact...but 1/2 kg works fine for me).And yes, the very rude guy in the store told us that he had run out of ground pork, so we bought boneless ones and put it in the mixer.....the mixer got spoilt in the process but yeah we got semi-ground pork....all's well that ends well :)

4. 1/4 cup chicken broth

5. 3 1/2 tbsp hoisin sauce......i wish i could find a replacement for this one...but well i have not met a Chinese/Japanese guy till now so till then.....no replacement.

6 1/2 tsp red pepper....we didn't have one so we replaced it with chilipowder...we probably did it all wrong :D

7. 1 tbsp rice wine vinegar

8. 1/2 tsp cornstarch

9. 1/2 cup peanut oil

10. green beans (the recipe says 12 ounces...but that's beyond my mathematical part of the brain....so how-much-ever you want)....cut into 4 inch pieces

11. 3 tablespoon thinly sliced garlic

12. 1 1/2 tsp dark Asian sesame oil ( i didn't know what Asian sesame oil was so i went to the Asian aisle of the store and picked up the sesame oil there....dunno how that made any difference)

See the LONG ingredient list?? that's what happens when you leave your regular cookbook and move to another one....in my case it was from Nigella Lawson to Emeril Lagasse...whose book we bought on a whim....its called 20 40 60...good book....cuz the 2 things that we have cooked from it are pretty good....only thing is that he uses a lot of fancy ingredients which may not be very simple to obtain if you were living in small towns in India :)

Anyways back to the recipe

Combine 2 tbsp of soy sauce, pepper and the ground pork.Mix well and set aside.In another bowl put in the chicken stock the Hoisin sauce chili powder, rice vinegar, corn starch and the remaining soy sauce.Mix and set aside this one too.Then heat a pan and add the peanut oil.Heat the oil till it smokes then put in the green beans till it wrinkles (kina chauris mariche,aafnai raaga le.............i dunno where there one came from.just popped into my head.something my dad used to say...its about black pepper...'why did u get all wrinkled black pepper?" "because of my anger (heat)"....something you would tell a person who gets angry all the time....anyways.i diverted again).Add in the garlic, after the garlic is golden add in the pork mix and cook till its cooked...ie till its no longer pink.Lastly add the sauce and bring it to a boil till it thickens....put the green beans back to the dish once the sauce thickens.and drizzle the sesame oil over it and then cool..Serve with the jasmine rice below..

Good dish...very filling.very tasty.