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Pork and Green Bean Stir-Fry
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A Display of Spices Lends Color to a Section of the Fancy Food Show,
July 11, 2006, in New York City
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Five-Spice Pork and Green Bean
A 3/4-pound piece well-trimmed
boneless pork loin
teaspoons minced peeled
cup soy sauce
cup mango chutney such
as Major Grey's
teaspoon sambal oelek
(Indonesian chili paste)
medium red onion
pound fresh green beans
3/4-pound piece green cabbage
(about 1/2 medium head)
cup packed coriander leaves
1/2 tablespoons peanut oil
pound fresh bean sprouts (about 2 cups)
cup snow-pea shoots or daikon
(Asian radish) sprouts
teaspoons Asian sesame oil
pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing.
Cut pork crosswise into 3/4-inch-thick slices and season with salt
sauce: Mince garlic and in a small bowl stir together with remaining
sauce ingredients until combined. Halve onion lengthwise and cut into thin
slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut
1-inch pieces. Chop coriander [cilantro].
a wok or large heavy skillet over high heat until a bead of water
cooking surface evaporates immediately. Add 1 1/2 table-
spoons peanut oil,
swirling wok or skillet to coat evenly, and heat until
hot but not smoking.
Add onion and stir-fry until slightly softened. Add
beans and stir-fry until
crisp-tender, about 4 minutes. Transfer mixture
to a large bowl.
tablespoon peanut oil to wok or skillet and stir-fry cabbage until
crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts
slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
1 tablespoon peanut oil to wok or skillet and heat until just smoking.
Stir-fry half of pork, separating slices, until browned and transfer to bowl.
Add remaining tablespoon peanut oil and stir-fry remaining pork, transfer-
to bowl. Add sauce to wok or skillet and bring to boil, stirring. Return
pork-vegetable mixture to wok or skillet and stir-fry until heated through.
Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt
and pepper to taste. Serve stir-fry over rice. Serves
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