Vegetarian: “Well, I’m a vegetarian so hopefully this make vegetables taste better.”
Tyra Banks: “Girl, pork will make vegetables taste better.”
Not going to lie- I don’t often agree with whatever comes out of Tyra’s mouth on that talk show of hers, but I gotta concur with her on this one. So if you’ve got a bit of pork, toss it into string beans or carrots. They’re common Chinese dishes (胡萝卜 & 四季豆) and involve minimal ingredients. Of course, you can add ginger or garlic, but we never do and they still taste just fine. It’s actually a wonderful way to get picky eaters to eat these vegetables because they turn out sweet and crunchy.
Sauteed String Beans/Carrots with Shredded Pork
- Thinly chopped carrots or string beans (we use 3 carrots and a giant handful of string beans each time)
- 1 cup shredded pork (more or less is up to you)
- 1 teaspoon cornstarch
- 1 teaspoon + 2 tablespoons soy sauce
- 1/2 cup water
- 2 tablespoons oil
- Prepare the vegetables by either thinly chopping the carrots, about 3 inches long by 1/4 inch thick, or by picking off the stems of the string beans.
- In a small bowl, mix the cornstarch with 1 teaspoon of soy sauce and marinate the shredded pork in the mixture. This doesn’t need to be done way in advance or anything.
- In a hot wok, add the oil and then the marinated shredded pork. Cook until the pork turns brown, but don’t over do it. Take the pork out and let it sit in a bowl.
- Take either your carrots or string beans and toss them into the wok. Add the 2 tablespoons of soy sauce and 1/2 cup of water.
- Cover the wok. Reduce the heat to medium-low and let it simmer for about 7 minutes or until the vegetables are ready.
- Add the cooked pork back into the wok and toss until pork is well integrated.
- Serve and eat!
- These measurements are all estimates. Of course, it depends on how many carrots and string beans you use, but use your own judgment.
- The carrots should be soft, yet still crunchy. If they are too limp, it means they’ve soaked up too much of the water so you’ll want to let it simmer for a shorter time period next time (or use less water). The string beans should also be crunchy, but not too crunchy to the point where they are raw.