1.5 lbs boneless pork loin
12 oz bag frozen whole green beans
1 ½ tbsp stir fry or peanut oil
½ tsp garlic salt
½ tsp powdered ginger
1 ½ tbsp soy sauce
¾ cup of chicken broth
1 tsp cornstarch
- Remove all the fat from the pork and cut it into thin long strips. Sprinkle the pork strips with ¼ teaspoon of garlic salt and ¼ teaspoon of powdered ginger.
- Microwave the frozen green beans just until they are warm. We want them to be bright and crisp in our final dish. The Steam Fresh Birds Eye green beans work very well in this dish. However, any 12 oz bag of frozen whole green beans will do. I like the Steam Fresh brand simply because you can place the entire bag in the microwave. However, I usually cook them for a minute or two less than what the instructions on the bag state, just so they don’t overcook.
- In a large wok or non stick pot, heat the oil on high. Add the pork and cook until brown. To brown the meat quickly, layer the pieces flat along the bottom of the pan and let them sit and cook for 3 - 4 minutes. Then flip them over and let them cook for another 3 - 4 minutes. Remember, this doesn’t have to be perfect. I know how difficult it is to get every single piece of meat flipped and browned. The key is to get most of it brown without overcooking it. If you find that the meat has quite a bit of water in it, drain it in between flipping, and add just a teaspoon more of oil.
- Once the meat is done, add the green beans, soy, the remaining garlic salt and the remaining ginger. Stir fry for about 1 minute and add the chicken broth.
- Mix the cornstarch with a little water just so that it dissolves. Add this mixture to the pan and stir until it thickens.
- Serve with either fried or white rice. Makes 3 servings.