kitchenklutz: spoons and bowls (Default)
[personal profile] kitchenklutz
Originally gotten from here, on the Good Morning America recipes page.

Continuing my desire to try out a new recipe about every week, I spotted some interesting possibilities that Emeril had put up and decided to give this one a try. Without further ado,

Emeril's Spicy Pork Stir-Fry with Green Beans


  • 3 tablespoons soy sauce
  • 1/4 teaspoon freshly ground white pepper
  • 1 pound ground pork
  • 1/4 cup chicken stock or canned, low-sodium 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, cut into 4-inch lengths
  • 3 tablespoons thinly sliced garlic
  • 1 1/2 teaspoons dark Asian sesame oil
  • Cooked white rice, for serving, optional


1. 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.

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

3. Heat a wok or saute pan over high heat until hot. Add the peanut
oil (having had some experience with stir-frying before, and not wishing to get spattered with suddenly-heated oil, I put the peanut oil in before heating the wok up), 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.

4. 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.

5. Return the green beans to the wok and drizzle with the sesame oil. Cook briefly until warmed
through. Then serve immediately, over hot rice if desired.

Overall, I have to say I was underwhelmed by this recipe. It's not bad, mind you; it's perfectly edible and somewhat tasty. However, it's not really all that spicy, and my suspicion is that the relatively large amount of chicken broth in the sauce dilutes it somewhat. Easy enough to make (and for the green beans, I just used 3/4 of a package of them, frozen), but probably not a recipe I'm going to go back to again and again. It just doesn't feel up to Emeril's usual quality, and I know I've got better Chinese/Asian recipes already under my belt.


kitchenklutz: spoons and bowls (Default)

March 2015

15 161718192021

Style Credit

Expand Cut Tags

No cut tags