Stir-Fried Sichuan Green Beans

Fall is the perfect time to go back to school for more cooking classes. This was the last in the series of 5 that I signed up for. I have a new course catalog and some other options in the works. I’m going to take a couple of classes through the Learning Exchange as well. Those classes take place at Le Cordon Bleu College of Culinary Arts and some local restaurant and commercial kitchens.  Last night’s class was “Quick and Simple Stir-Fries” with Chef Cris.

I grew up watching cooking shows with my parents – Martin Yan on “Yan Can Cook,” Jeff Smith on “The Frugal Gourmet.” Justin Wilson on “Louisiana Cookin’,” and  of course, Julie Child on several shows – “Julia Child & Company, Dinner at Julia’s and Julia Child & Jacques Pépin Cooking at Home.” It was a weekend thing – a big metal roasting pan of freshly popped popcorn (popped with an oil popper) and family time in front of the TV. This Old House and the Yankee Workshop also found their way into our living room. Great memories for sure.

One weekend when I was 15 or 16, I decided I was going to make a full on “Yan Can Cook” inspired dinner. From homemade egg rolls and won tons, to beef and broccoli with a side of chow mein. I got out my Mom’s Yan Can Cook cookbook, fired up the ultra 80’s red electric wok, the deep fryer and 3 hours later, dinner was served. I guess I’ve always had a fascination for trying new recipes in the kitchen.

Back to class… I decided on taking the Quick and Simple Stir-Fries class because it was with an instructor I hadn’t taken any classes from, and I wanted to learn more about stir fry sauces, oils and cooking techniques.

First up – Stir Fried Sichuan Green Beans

The Ingredients:

2 Tablespoons Soy Sauce – can sub with low sodium or wheat free – Tamari Soy Sauce
2 Tablespoons Water
1 Tablespoon Dry Sherry*
1 Teaspoon Sugar
1/2 Teaspoon Cornstarch
1/4 Teaspoon Ground White Pepper
1/4 Teaspoon Red Pepper Flakes
1/4 Teaspoon Dry Mustard
2 Tablespoons Vegetable Oil
1 Pound Green Beans – stem ends snapped off and cut into 2 inch-pieces – can also use Chinese long beans
1/4 Pound Ground Pork – unseasoned
3 Garlic Cloves – minced
1 Tablespoon Fresh Ginger – minced
3 Green Onions – sliced thin
1 Teaspoon Toasted Sesame Oil

*A student in class asked if they should use “Cooking Sherry” or “Drinking Sherry” – Chef Cris mentioned that she never buys anything labeled “Cooking” because it always contains added salt. She told us a story… Back in the day, French Chefs decided to add salt to their wine/sherry so their young kitchen help wouldn’t drink it to get drunk while they cooked. The added salt made it less desirable.

Directions:

In a small bowl, stir together the soy sauce, water, sherry, sugar, cornstarch, white pepper, pepper flakes, and mustard until the sugar dissolves, set aside. Note: The sauce can be prepared up to 1 day ahead of time and stored at room temperature. Stir thoroughly to recombine before adding to the beans.

Heat the oil in a 12 inch pan (Chef Cris used a metal flat bottom wok pan – she prefers to not use non-stick pans when stir frying) over high heat until just smoking. (We actually used organic canola oil) – she recommended canola or peanut oil due to their high smoke point.  Canola is less expensive compared to peanut and Chef Cris tries to stay away from peanut when cooking for a crowd – in case of allergies. Once the oil starts to smoke, add the beans and cook, stirring frequently, until crisp-tender and the skins appear shriveled and blackened with blistered spots – usually takes 5-8 minutes. Reduce heat to medium high if beans darken too quickly. Transfer the beans to a large plate and let sit.

Reduce heat to medium-high and add the pork to the empty skillet. There is enough fat in the pork, you won’t need to add more oil. Cook, breaking the pork into small pieces, until no pink remains – about 2 minutes. Add the garlic and ginger; cook, stirring constantly until fragrant, about 30 seconds. Stir the sauce and return the beans to the pan with the sauce. Toss and cook until the sauce is thickened, 5-10 seconds. Remove the pan from the heat and stir in the scallions and sesame oil.

I could easily have eaten an entire plate of these beans. The ground pork added so much to the dish. I don’t think I’ve ever cooked with ground pork in anything but meatloaf. It was a nice surprise and teamed with steamed rice or brown rice, would be a great meal.

If you make the sauces ahead of time, it really is a quick and easy way to get dinner on the table in a matter of minutes. I’ve got 4 more recipes to share from the class over the next week.