Recipes

In a large pot of boiling, salted water blanch the green beans and then shock them in ice water to stop cooking.  The beans should cook only a few minutes and still be crispy.  Drain the beans from the ice water and dry well in a colander or on paper towels.  In a wok or large, heavy-bottomed sauté pan, heat the oil until it smokes.  Add the green beans, letting them get dark brown in spot before turning them.  When they are cooked the rest of the way through transfer them to a bowl and place the pan back on the stove.  Add the pork, letting it brown in the hot oil.  Use the back of a wooden spoon to break the pork apart so it is in very small golden brown crumbles.  Add the garlic and red pepper and cook 1 minute more or until it is fragrant.  Add the chicken stock.  Add the beans back to the pot and toss everything together, letting the stock reduce to a thick syrup.  Season to taste with salt and pepper and serve immediately.