What can I tell you about this dish, other than the fact that I love Chinese food? In my college days at Queens College, Chinese takeout was a way of life. On the weekends, I’d find myself in Chinatown with my brothers, eating dim sum or finding a random little hole-in-the-wall joint that served the most delicious foods. My trips to any large city in the United States always have me looking for a Chinatown. My favorites so far are New York, Philly, Chicago, and a little Chinatown stretch in my hometown of Atlanta. I’ve been eating this soy-sauced dish of crunchy green beans and peppery pork for years in restaurants and at home.
MAKES 4 TO 6 SERVINGS
1/4 cup vegetable oil 1 pound long beans, haricot verts, or green beans 4 garlic cloves, finely chopped 1 tablespoon finely chopped ginger 3 dried whole red chilies 1 pound minced pork 1 teaspoon kosher salt 2 tablespoons dark soy sauce 1 tablespoon sweet soy sauce 1 tablespoon rice wine vinegar 1 teaspoon ground white pepper 2 cups steamed rice, for serving
Heat a wok over high heat and add the oil. Add the beans and continuously stir for about 3 minutes or until the beans are nicely blistered but still have a crunch to them.
Remove the beans and set aside. Using a large spoon, remove and discard half the remaining oil in the pan.
Add the garlic, ginger, and dry red chilies, and stir-fry for about 30 seconds.
Add the pork, along with the salt, and continuously stir for about 5 to 7 minutes until the pork is cooked.
Add the beans back to the pan and mix well.
Add the soy sauces, vinegar, and pepper. Stir continuously for another 2 minutes.
Remove from the heat and serve over some steamed rice immediately.
NOTES You can use common green beans or thin haricot verts in this soy glazed, gingery dish. If you choose haricot verts, shorten your cooking time a bit.