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 Five-Spice 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 Stir-Fry
Gourmet
November 1997

A 3/4-pound piece well-trimmed
boneless pork loin

For sauce:
3 garlic cloves
2 teaspoons minced peeled
fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such
as Major Grey's
1 teaspoon Chinese
five-spice powder
1/2 teaspoon sambal oelek
(Indonesian chili paste)
1 medium red onion
1/2 pound fresh green beans
A
3/4-pound piece green cabbage
(about 1/2 medium head)
1/4 cup packed coriander leaves [cilantro]
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon
(Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment: Cooked Rice

Freeze 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
and pepper.
Make 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
into 1-inch pieces. Chop coriander [cilantro].
Heat a wok or large heavy skillet over high heat until a bead of water
dropped on 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.
Add 1 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
are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
Add 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-
ring 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 4.
 

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