I have always loved the original version of this Chinese dish. The only trouble is that the green beans are usually wok-fried in lots of oil. I wanted to lighten it up a bit, so I figured out a way to crisp the beans without the fat—by broiling them. The result is a very tasty, low-fat, easy-to-prepare dish.
Servings: Serves 4
  • 1 pound ground lean pork or beef or turkey
  • 6 Tbsp. soy sauce
  • 1/4 cup rice wine or dry Sherry
  • 1 Tbsp. sugar
  • 1 clove (about 1 1/2 tsp.) garlic , minced
  • 1 1/2 tsp. finely grated fresh ginger (use a microplane)
  • 2/3 cup canned chicken broth or chicken stock
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. cornstarch
  • 1 tsp. toasted sesame oil
  • 1 pound green beans , trimmed
  • 3 Tbsp. vegetable oil
  • Kosher salt and freshly milled black pepper
Combine the ground pork with 3 tablespoons of the soy sauce, 3 tablespoons of the wine, 1 teaspoon of the sugar, the garlic and ginger. Combine the broth, vinegar, cornstarch and sesame oil with the remaining 3 tablespoons soy sauce, 1 tablespoon wine and 2 teaspoons sugar.

Preheat the broiler to high. Toss the green beans with 2 tablespoons of the vegetable oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet and broil, 4 inches from the heat source, turning occasionally, for 10 to 20 minutes or until golden brown and tender.

Meanwhile, heat the remaining tablespoon of vegetable oil and large skillet over high heat until hot; reduce the heat to medium, add the pork mixture and cook, stirring, until it is no longer pink, 3 to 4 minutes. Add the broth mixture and cook for 2 minutes. Add the green beans and stir until they are coated with the same.


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