1/2 pound ground pork
2 teaspoons rice wine/sake
3 tablespoons soy sauce
1/4 teaspoon white pepper
1/4 cup chicken stock
1 tablespoon garlic black bean sauce
1 tablespoon oyster sauce
1 tablespoon chili oil
2 tablespoons agave nectar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil
1 pound haricot vert
2 cloves garlic, minced
1 1-inch ginger, minced
1 tablespoon black sesame (optional)
2 green onion, chopped (used the green part)
In a separate bowl add the remaining soy sauce, rice wine, chicken stock, garlic bean sauce, oyster sauce, chili oil, agave nectar, sesame oil and cornstarch. Mix well and set aside.
Heat a pan to medium-high heat add oil, ginger, and garlic. Stir-fry until aromatic then add meat. Cook it until it’s no longer pink. Add sauce and the beans for 3 more minutes or until the sauce thickens and the beans turn bright green.
Garnish with green onion and black sesame seeds. Serve with brown rice.
*Of all the green beans I love haricot vert. You can eat raw, with salad or a quick stir-fry. This is very quick and easy when you are craving spicy stir-fry food. I love the crunchy texture of the beans. This is like Chinese food at the comforts of your home. enJOY!!!