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Stir-frying is a really useful technique; it’s simple, fast, and yields delicious results. I especially love it for fresh vegetables where the high heat draws out their natural sweetness while keeping them nice and crisp. This type of preparation is my favorite for brussels sprouts which I think get a bad reputation due to often being overcooked. I like my brussels sprouts only slightly softened, still retaining a crisp nearly raw interior. Chinese long beans (which are very similar to green beans but a bit better suited to stir-frying as they stay crisper) are a great match here, while ground pork marinated in soy sauce, sesame oil, and Chinese five-spice<\/a> helps to round out the flavors. Despite the jarred black bean sauce being used here (as much as I like to make everything from scratch, sometimes it’s just not feasible), this stir-fry is miles ahead of your standard take-out – both tastier and healthier! Once you get the hang of stir-frying, you’ll realize how invaluable it is to be able to toss together whatever vegetables are hanging out in your fridge and end up with a delicious meal.<\/span><\/p>\n Ingredients:<\/p>\n *If you can\u2019t eat gluten, make sure you\u2019re using a gluten-free soy sauce. Method:
\nStir-Fried Pork and Vegetables in Black Bean Sauce<\/span><\/strong> (adapted from Rasa Malaysia<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**Fresh shiitake mushrooms would also work – skip the soaking step.
\n***Regular green beans should be fine too, although they won’t stay as nice and crisp as the long beans.
\n****This shouldn’t be too difficult to find at an Asian market or in the Asian section of a regular supermarket. The Lee Kum Kee brand is what I used, and you can buy it online<\/a> if needed.<\/p>\n
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