My mom personally requested this recipe out of the Family Fun magazine for October. I'll admit I've never tried it, but when I do, I'm going to opt for the less spicy route...
1 lb pork tenderloin
3 T soy sauce
2 T rice wine
1/4 t. black pepper
1/4 c. chicken stock
1 T spicy bean sauce
1 T hoisin sauce
1 1/2 t. chili garlic sauce
1 1/2 t. sugar
1 t. sesame oil
2 t. cornstarch
1/4 c. vegetable oil
1 lb green beans (trimmed and snapped in half)
3 garlic cloves
1 pice fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 c. toated sesame seeds
Directions: Shave pork into thin strips. In small bowl, toss shaved pork with 2 T soy sauce, 1 T rice wine and the pepper. Marinate pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch and set aside.
Heat wok or frying pan over medium high heat and add oil. Stir fry the beans until they begin to brown and blister (10 mins). Remove beans using slotted spoon and pour off all but 2 T of the oil.
Return the pan to the heat and add pork, garlic and ginger. Stir fry mixture until pork is no longer pink, about three minutes. Add green onions and cook for 1 minute. Add reserved sauce and green beans. Mix well and cook until sauce begins to thicken, about one minute. Finally, sprinkle sesame seeds on before serving. Makes about five cups.
Courtesy of Family Fun Magazine.