1 pound trimmed yellow beans,cut into 2-inch
2 canola oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 pound pork tenderloin, cubed
2 tablespoon soy sauce
1/4 cup chicken broth or water
1 tablespoon spicy chili crisp or chili oil (add more if you want)
salt and pepper to taste
In medium-high heat saute onion and garlic for 2 minutes or until aromatic. Add pork, cook for five minutes. Then add soy sauce, chicken broth and beans. Cover the pan and let the steam cook the beans for about 2-5 minutes or until cooked to your liking. Season with salt and pepper. Just before serving drizzle chili oil. Serve with brown rice.
*This is a quick fix when you are in a hurry served with steaming brown rice and viola dinner is served. I like to keep my beans more in the al dente side, I still like the crunch but you can cook it to your liking. I added chili oil to give it a little zing. You can buy this chili oil in any Asian store. enJOY!!!