Add 1 to 2 teaspoons oil to a medium to large skillet over medium heat. Add the pork and brown, breaking it up into fine pieces. Remove from the skillet and set aside.
Add the remaining oil to the skillet over medium-high. Add the beans and cook until crisp-tender, about 2 minutes. Push to the sides to form a small, empty area in the middle of the skillet where you can add the garlic, ginger and a little more oil, if needed, and salt to taste.
Cook briefly, stirring, until aromatic, then combine with the beans, stir, and cook briefly. Add the broth, chile paste, sherry and oyster or hoisin sauce. Bring to a simmer, return the pork to the skillet and combine. Season to taste with soy sauce.
Serve with lettuce cups or steamed rice, and garnish with peanuts, if using.
Nutrition information per each of 8 servings with lettuce:
Calories 94 Fat 7 g Sodium 48 mg
Calcium 23 mg Saturated fat 1 g Carbohydrates 4 g
Protein 5 g Cholesterol 13 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable, ½ medium-fat meat, 1 fat.
Chinese Long Beans with Cracked Pepper
Note: This recipe is a great example of how adding a few pantry staples (like sugar and soy sauce) can revitalize a simple vegetable dish. From Jean-Georges Vongerichten from www.foodandwine.com.
• 1 tbsp. vegetable oil
• 1/2 small onion, thinly sliced
• 1 lb. Chinese long beans or green beans, cut into 3-in. lengths
• 1/2 red bell pepper, peeled with a vegetable peeler and cut into 1/3-in. dice
• 1/2 tsp. sugar