Pork Rice And Green Beans at Jennifer Pardue blog

Pork Rice And Green Beans. Season with salt then cover with a lid and steam cook the green beans. Allow excess water to drain while pork marinates. Dry wok with paper towels. Add string beans and cook for 1 minute. Wash and cut your green beans to equal 2 pieces. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg. Stir in pork and ¾ teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. When ready to cook, heat 2 tablespoons oil in the wok over high heat until smoking. In the same pan/wok, add green beans and about ½ cup of water. Serious eats / shao z. Cook, scraping up any browned bits from. Place the pork back into the pan and season with black pepper. Combine the ground meat with all the marinade ingredients. Mix together light soy, dark soy, sugar, and msg in a small bowl and set aside.

Pork & Beans and rice (2013 Recipe)
from www.charliethecookandrews.com

Allow excess water to drain while pork marinates. Stir until any standing liquid has been absorbed by the meat. Stir in pork and ¾ teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Remove strained beans to a colander and rinse under cold running water until cooled. In the same pan/wok, add green beans and about ½ cup of water. Add string beans and cook for 1 minute. Season with salt then cover with a lid and steam cook the green beans. Serious eats / shao z. Wash and cut your green beans to equal 2 pieces. Mix together light soy, dark soy, sugar, and msg in a small bowl and set aside.

Pork & Beans and rice (2013 Recipe)

Pork Rice And Green Beans About 3 minutes on medium heat. Serious eats / shao z. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg. Cook, scraping up any browned bits from. Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4) into pan with pork. Wash and cut your green beans to equal 2 pieces. Mix together light soy, dark soy, sugar, and msg in a small bowl and set aside. About 3 minutes on medium heat. In the same pan/wok, add green beans and about ½ cup of water. Allow excess water to drain while pork marinates. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. Dry wok with paper towels. Stir in pork and ¾ teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Place the pork back into the pan and season with black pepper. Remove strained beans to a colander and rinse under cold running water until cooled. Combine the ground meat with all the marinade ingredients.

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