Pork Stir-Fry with Noodles

Since my mother is allergic to shellfish, I needed a pork stir-fry that didn't call for oyster sauce or fish sauce.  When I found this recipe, I modified it to use everything that I already had on hand. 

I used the Lock N Lock Cookplus Vitamin Wok.  Made with a non-toxic, eco-friendly coating, this wok heats up quickly and keeps the heat.  Even better, clean up is a breeze.

Pork Stir-Fry with Noodles

Serves 4

3 tablespoons soy sauce

1/4 teaspoon freshly ground white pepper

1 pound ground pork

1/4 cup chicken broth

3 1/2 tablespoons hoisin sauce

1/2 teaspoon crushed red pepper

1 tablespoon rice wine vinegar

1/2 teaspoon cornstarch

1/4 cup peanut oil

12 ounces green beans, rinsed, ends trimmed

3 tablespoons thinly sliced garlic

1 1/2 teaspoons dark Asian sesame oil

Cooked Noodles for serving, optional

In a mixing bowl, combine 2 tablespoons of the soy sauce, the white pepper, and the ground pork. Mix well to combine, and then set aside.

Make the sauce by combining the chicken stock, hoisin sauce, crushed red pepper, rice vinegar, cornstarch, and the remaining 1 tablespoon soy sauce in a bowl. Set aside.

Heat a wok or sauté pan over high heat until hot. Add the peanut oil, and when the oil is smoking, add the green beans and cook, stirring frequently, until they are slightly wrinkled, 3 to 5 minutes. Using a slotted spoon, transfer the beans to a paper towel-lined plate, and set aside.

Add the garlic to the wok and cook briefly until fragrant, about 10 seconds. Add the ground pork and stir-fry until it is no longer pink, about 1 1/2 minutes. Stir the sauce mixture, add it to the wok, and stir to combine. Bring the liquid to a boil and cook until it begins to thicken, about 45 seconds.

Return the green beans to the wok and drizzle with the sesame oil. Cook briefly until warmed through. Then serve immediately, over noodles.