I really need to get better about keeping track of where I pick up recipes from – this is an adaptation of a ground pork stir fry that I can’t for the life of me remember where I found. I’ve modified it quite a bit from the original, but the two key ingredients – pork and plum sauce – remain. This was *delicious* with the gorgeous ground pork I got in our Chestnut Farms meat CSA pickup last month. And since I used hot cherry peppers from my Hanson’s Farm veggie CSA, I feel justified in claiming this Asian-inspired dish is, ahem, a “local delicacy.” 🙂
Spicy Ginger Pork with Plum Sauce
Ground pork stir-fried with ginger, red peppers, onions, chiles and green beans in a savory plum sauce.
- 1 tablespoon vegetable oil
- 1 bunch scallions – sliced, whites and greens separated
- 1 large red pepper – seeded and sliced
- 1 large chile pepper, red or green – such as jalapeño, cherry or Thai bird ; sliced (seeds in if you like spicy; out if you don’t)
- 2 cloves garlic – sliced
- 1 1-inch piece ginger * – peeled and grated
- 1 lb ground pork
- 2 tablespoons plum sauce – In the Asian/Int’l food section. (You could use any kind of jam or preserve instead – it’s the sweetness combined with the savory pork and the heat from the chiles that makes this dish)
- 1/4 cup soy sauce – I prefer the Reduced Sodium type
- 2 cups thin green beans – trimmed, cut into 1″ pieces
Heat the oil in a wok or large non-stick frying pan over high heat. Add the scallion whites, red pepper, and chile and cook for 2−3 minutes. Add the garlic, ginger and pork and cook for 4−5 minutes or until the pork is cooked through. Stir in the plum and soy sauces. Add the beans, cover with a lid and cook for a further 2−3 minutes or until the beans are tender. (Add a splash of water if mixture becomes dry before beans are as soft as you like them).
Add scallion greens and toss; serve with Jasmine rice.
- *Or use about a tablespoon of bottled grated ginger in place of fresh.