Green beans with ground pork stir fried with garlic, ginger, chili, and soy sauce served over white rice.
I recently joined an interesting group of food bloggers, led my Mary of A Perfect Bite, that is cooking it’s way through the list and gaining incredible knowledge in the process.
Who is Harumi Kurihara?
A celebrity homemaker and television personality in Japan for more than 20 years. Think “Japan’s Martha Stewart” and you get the idea.
She is a successful cookbook author with over 20 bestselling books and magazines, and a television host with a line of cookware and her own chain of stores.
Having never had any professional culinary training, Kurihara specializes in realistic home cooking that combines the traditional and modern.
Truth be known, I had never heard of Harumi Kurihara before this assignment, so the first chance I got, I spent some time checking out her books. Looking through Everyday Harumi, the first recipe to catch my eye was this green beans with ground pork. It looked simple, without any unusual ingredients, Weight Watchers friendly, and something the family would enjoy.
I jotted down the recipe in my terrible chicken scratch, gathered what I thought were all the necessary ingredients and set out to make it for dinner last night with Rod and Mac’s help. It was quick, easy and tasty. Perfect for a weeknight supper.
I learned after dinner as I was doing some research on line, that we didn’t have the recipe quite right, thanks mostly to my terrible handwriting. We missed the leek and failed to lightly boil the green beans before stir-frying them. Even with these oversights, this stir-fried green beans with ground pork dish was still good.
Next time we make it, we’ll follow the directions more precisely and I think it will be even better.
That’s one of the amazing things about cooking. It doesn’t have to be right or perfect to be good.
- 3 cups green beans
- White and light green part of a small leek, washed well and finely chopped
- ½ ounce fresh ginger (2-inch chunk), peeled and minced
- 2 large cloves garlic, minced
- 1 tablespoon vegetable oil
- 7 ounces ground pork
- 2-3 tablespoons soy sauce
- Dried red chiles to taste
- Sesame oil to taste
- First, prepare the green beans by lightly cooking them in boiling water. Drain and rinse them under cold water and pat them dry.
- Cut the green beans into bite-sized pieces.
- In a large skillet heat the oil over high heat. Add the chopped leek, ginger and garlic, and cooking stirring often, for 1 – 2 minutes.
- Add the ground pork and stir-fry, breaking it into small chunks, until cooked through.
- Add the green beans, then add the soy sauce and red chiles to taste.
- Continue to cook, stirring often, until the beans have been heated through.
- Add a little sesame oil to taste.
- Serve with hot white rice.
I love fresh ginger and like to keep a little jar of peeled pieces immersed in vodka or sake in the refrigerator so it’s ready and waiting when I want it.
The following bloggers are also featuring the cooking of Harumi Kurihara today, with lots of wonderful recipes I need to bookmark:
Mary - One Perfect Bite, Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades, Sue - The View from Great Island, Barbara - Movable Feasts, Linda - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Jeanette’s Healthy Living, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Kathy - Bakeaway with Me, Jill - Saucy Cooks
If you liked green beans with ground pork you might also like:
*PointsPlus® for green beans with ground pork calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.