2 tbsp. soy sauce
2 tbsp. chicken broth -or- water
2 tbsp. dry sherry
1 tsp. sesame oil
1 tsp. rice vinegar -or- white vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. hot red pepper flakes, crushed
1/3 c. vegetable oil
1 1/4 lb. green beans, trimmed
1/2 lb. ground pork
3 garlic cloves, minced
1 tsp. fresh ginger, minced
1 scallion, chopped

In a small bowl combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt and hot pepper; set aside. In a wok or 12-inch skillet, heat vegetable oil until very hot but not smoking. In 2 batches, fry green beans over high heat, turning often with kitchen tongs, until bright green and just beginning to brown, about 2 minutes. Transfer beans to paper towels to drain. Discard oil remaining in wok.

Reduce heat to medium. Add pork, garlic and ginger and cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes. Add green beans and stir-fry 1 minute longer. Stir in reserved sauce and cook until liquid is almost evaporated, about 1 minute. Transfer to a serving dish, sprinkle scallion over top.

This recipe also works well if you use 2-3 tablespoons of oil in a nonstick wok or pan.

Serving Size: 4