This was a really tasty dish that uses familiar ingredients that you might already have at home! We love to just throw stuff together around here, instead of following an exact recipe; that’s why our measurements aren’t very specific. Just have fun with the seasonings, and then serve with some steamed rice and a bottle of dry Riesling. *Hint – make enough rice so that you have 1 1/2 cups leftover and keep it in the refrigerator. You’ll want to use it to make the next recipe that I’m going to post!
vegetable oil, about 2 TBS. (enough to coat bottom of wok)
1 center-cut pork chop, fat and bone removed, cut into 1/2 inch pieces (or sub any kind of pork or other meat you want)
a couple handfuls of green beans, trimmed and halved
salt and lots of freshly ground black pepper
3 cloves of garlic, minced
1/2 a white onion, diced
soy sauce (about 3 TBS.)
rice wine vinegar (about 1-2 teaspoons)
ketchup (about 3 squeezes around the pan)
brown sugar (1 TBS. or less)
- Heat the oil in a wok over medium high heat until hot.
- Season the pieces of pork with lots of black pepper and some salt.
- Cook the garlic and onion until garlic is turning golden and onion is translucent.
- Add the pork and cook until done, about 2-3 minutes, stirring frequently.
- Add the green beans and cook for another 3 minutes, stirring frequently.
- Add the soy sauce, vinegar, ketchup, brown sugar, and more black pepper.
- Taste and adjust seasoning as necessary. Serve with steamed white rice.
sweet, sour & spicy