Spicy Green Beans with Pork

Photo: Courtesty Family Fun Magazine

In my former life, before I became a dedicated food blogger, I used to be a competitive cook. I'd enter several recipe contests a year, and sometimes when extremely lucky I'd even win. (Think money, trips, Food Network appearances, and more aprons than I care to admit.) I've always enjoyed the challenge of creating new recipes and I particularly like using common ingredients in exciting, new ways. Since I started blogging, however, most of my creative recipes land right here at Prudence Pennywise. That's a good thing; I love being able to share what's cookin'. And frankly, before this blog, I wasn't exactly a stellar record keeper. I'm constantly clicking on my own blog to get my own recipes. This is where I keep them; it's their home. I'm absolutely giddy over the idea that other people are using my recipes and enjoying them too. So, thank you! But still, once in a while, I do miss the thrill of cook-off, and that good-news phone call or letter in the mail, and that chance to win a prize or trip. So here and there a cooking contest will lure me in, like this one. 25,000 bucks for a recipe. Not bad, eh? It's worth a shot,right?

And besides the grand prize, there's a cook-off in NYC in the spring for the semi-finalists. I need your help to get there! All you have to do is click here to vote for my recipe. You'll see my recipe (Cheery Cherry Chicken with Crispy Onion Grits), and a box that says Vote Now. Click on it and I'll earn another star, and be one step closer to becoming a semi-finalist.
You can vote one time per day till October 31st. And if you're so inclined, try coming up with a recipe and enter yourself. I'll vote for you too, promise.

Today's recipe, ironically enough, isn't mine. I lifted it straight from the pages of Family Fun magazine. A couple of months ago the mag ran a "Homemade Takeout" section with some fast and fabulous restaurant quality recipes. This Spicy Green Beans and Pork caught my eye immediately. Oh, mama-the taste of crisp-tender green beans with garlic and ginger together with thin slices of pork and a sprinkle of sesame is just to die for! You've got to make this one this weekend!

Money Saving Tips:

Look for 2 for 1 sales on pork chops and then stock up. If you like, you can substitute chicken for the pork. I swapped out the hoisin sauce for ketchup, since they are both essentially sweet and vinegary. Be creative if you don't have a lot of Chinese sauces on hand. You could also substitute red pepper flakes and fresh garlic for the chili garlic sauce. Sesame oil is pricey but it only takes a little drizzle to pack a big punch.

Spicy Green Beans with Pork

Estimated Cost: $6.00 for 4 servings

From Family Fun magazine
1 pound pork tenderloin (I used chops)
3 tablespoons soy sauce
2 tablespoons rice wine (I substituted extra chicken stock)
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce (I left this out)
1 tablespoon hoisin sauce (I substituted ketchup)
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Cut pork into the thin possible strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.

Next Up:

My sister Heidi's Chicken Curry