Ground pork, lamb, turkey, crumbled firm tofu, crumbled or cubed tempeh can be substituted in this recipe. Serve with cooked rice or noodles.
2 t arrowroot powder or cornstarch
1/3 c broth or water
1 T soy sauce
1 T dry sherry or mirin
1 t cider vinegar
1 T sesame or peanut oil, or other vegetable oil
1-lb green beans, trimmed and sliced into 2″ lengths
2 t finely minced fresh ginger
2 cloves garlic, minced
1/4 t hot red pepper flakes, or to taste
1/2-lb ground beef, pork…
1. In a small bowl, combine all the sauce ingredients, making sure the arrowroot or cornstarch is completely dissolved.
2. In a wok or large skillet, heat the oil for 30 seconds over high heat, then add the green beans. Stir-fry for about 4 minutes–the beans should be tender-crisp and lightly charred in spots. Remove green beans with tongs or a slotted spoon and set aside.
3. Reduce heat to medium, and add ginger and garlic to pan. Cook for 30 seconds, then add the pepper flakes and beef (or…) crumbling meat with a spatula. Stir-fry the mixture until the meat loses its pinkness. If using tofu, you want to at least heat it through, for tempeh, some browning would be desirable.
4. Stir the reserved sauce to recombine the ingredients, and add it to the meat. Cook the mixture, stirring it, for a few minutes, or until the sauce thickens. Fold in the green beans, heat the mixture for another minute, and serve.