Yin Yang Beans

• Reprints

Yin Yang Beans, from "Stir-Frying to the Sky's Edge" by Grace Young. (Courtesy Steven Mark Needham)

Updated: November 3, 2011 11:43AM

Be sure to drain the blanched beans well. Any water left on the vegetables will turn a stir-fry into a braise.

MAKES 4 SERVINGS

3/4 teaspoon salt

1 pound green beans, ends trimmed (about 6 cups)

1 tablespoon soy sauce

1 tablespoon Shao Hsing rice wine or dry sherry

1 tablespoon peanut or
vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

In a (3-quart) saucepan, bring 11/2 quarts water and 1/2 teaspoon salt to boil over high heat. Add beans and cook 1 minute, or until they are bright green and water almost returns to boil. Drain beans in colander, shaking well to remove all excess water. In small bowl, combine soy sauce and rice wine.

Heat (14-inch) flat-bottomed wok or (12-inch) skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic, ginger and red pepper flakes and stir-fry 10 seconds, or until aromatics are fragrant. Add pork and using a metal spatula, break up pork and stir-fry 30 seconds to 1 minute, or until pork is no longer pink.

Add beans, pickled ginger and scallions and sprinkle on remaining 1/4 teaspoon salt. Swirl soy sauce mixture into wok and stir-fry 1 minute, or until pork is cooked through and beans are crisp-tender.

From Stir-Frying to the Sky’s Edge by Grace Young

Nutrition facts per serving: 103 calories, 5 g fat, 1 g saturated fat, 5 mg cholesterol, 13 g carbohydrates, 3 g sugars, 4 g protein, 301 mg sodium, 4 g fiber