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Pork Stir Fry with Green Beans

A recipe for Uli’s Famous Heavy Garlic Chicken Sausage

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Yield: 2-3 servings
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Ingredients:

  • 1 pound Uli’s Heavy Garlic Chicken (about 4 links with casing removed)
  • 10 ounces fresh green beans
  • 1/2small onion, finely chopped (about 1/2 cup)
  • 2teaspoons finely chopped garlic (2 cloves)
  • 2teaspoons ginger, finely chopped
  • 2 1/2Tablespoons peanut oil (or vegetable or canola)

 

SAUCE:

  • tbsp dark soy sauce
  • 1tbsp Chinese cooking wine
  • 1tsp sugar

1 1/2 tsp + Chili Garlic Sauce

Directions:

 

  • Mix Sauce ingredients in a bowl.

 

  • Trim the tough end of the beans, then chop into 4/5 – 1″ pieces.

 

  • Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

 

  • Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

 

  • Turn heat back up to high. Add crumbled Uli’s Famous Heavy Garlic Chicken and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

 

  • Serve over rice. Garnish with slices of large red chili (it’s mild). To eat, mix the pork into the rice the then eat it with a spoon – forget chopsticks for this one!

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Notes:

  • Chopping rather than mincing garlic and ginger stop them from sticking and burning on the extremely hot skillet. Good general tip for stir fries!

 

  • Dark soy sauce has more intense flavor than light and all-purpose soy sauces. It will work fine with light and all-purpose though, but you won’t get the same color on the pork.

 

  • Chlli Garlic Sauce is readily available in large supermarkets. It’s not “blow your head off” spicy, so feel free to increase it (stick your finger in the Sauce for a taste). It can be substituted with siracha, or any hot sauce that has a bit of a vinegary taste, but you’ll need to adjust the quantity depending on the spiciness of what you use.