Pork and Green Beans Over Jasmine Rice

Pork
1 lb ground pork
2 tablespoons oil
1/2 tsp of salt
1/2 tsp pepper
1 tsp of soy sauce (Optional for marinating. I didn't want to just send 1 tsp.)


Sauce
1 teaspoon sugar
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger (peeled)
1/4 cup chicken stock or broth
1 teaspoon toasted sesame oil
1 tablespoon of hoisin sauce
1 lb green beans (snapped in half)

Directions

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.

Mix sauce ingredients and set aside. (DONE)

Heat wok or skillet over medium high, add 2 T oil, 1 tsp of soy sauce and crumble ground pork into the wok and stir fry, breaking up large lumps, until the meat no longer is pink.

Pour the sauce over the meat and stir quickly a few times to season evenly. Cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).

Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.

Jasmine Rice

Rinse at least three times thoroughly. 2 cups rice to 4 cups water for soft rice. 3 1/2 cups for firmer rice.