If you'd like a little sweeter taste, add 2 tablespoons hoisin sauce and reduce the soy sauce by one tablespoon.

 

1   cup shredded lean pork (about 1/2 pound)

1   teaspoon dry sherry

2   teaspoons cornstarch

2   tablespoons dark soy sauce

3   tablespoons canola or vegetable oil, divided

1   slice gingerroot

1   cup diced onion

1   pound fresh green beans, ends snapped and cut into 2-inch pieces

½  cup water

     Salt, to taste

Place pork in a bowl and stir in sherry, cornstarch, and soy sauce.  Mix well and set aside.

 

Heat 2 tablespoons of the oil in a wok or stir fry pan over high heat.  Add the gingerroot and stir a few times until it sizzles.  Add the onion to the pan and stir for about 1 minute.  Stir the pork mixture and add it to the pan.  Stir briskly for about 3 minutes or until the pork has separated and is cooked through.  Transfer the meat and onions to a platter.

 

Add the remaining tablespoon of oil to the same pan and stir in the green beans.  Stir-fry for about 1 minute, then add water, stir, bring to a boil and cover.  Reduce heat to medium-low and cook the beans, covered, for about 9 to 12 minutes, or until tender-crisp.  Stir occasionally for even cooking.

 

Return the meat and onions to the pan and stir thoroughly until the pork and sauce are well mixed into the beans.  Taste and add salt as desired.  Transfer to a serving platter.

 

Serve immediately.

 

Serves: 2 to 3 (or 4 to 5 as part of a multi-course meal)