One of my favorite stir-fry recipes – pork medallions sautéed with fresh green beans and garlic, and left to simmer in a soy and hoisin sauce.
- 1 lb Pork medallions
- fresh Green Beans (~ 3 cups full, I tend to eyeball it)
- 3 cloves sliced Garlic
- 1 tbsp Olive Oil
- 2 tbsp Soy Sauce + 4 tbsp of Soy Sauce
- 2 tbsp Flour + 2 tbsp Flour (you can use cornstarch for a gluten-free version, just reduce the amounts you are using by about a third)
- 6 tbsp Hoisin Sauce
- 1 cup Chicken (or Pork) Broth
- Salt and Pepper for seasoning
- serve on Rice (optional)
- Pre-heat a wok or a large sauté pan.
- Coat the pork medallions in 2 tbsp of soy sauce, and then dredge them in 2 tbsp of flour.
- Season the pork lightly with salt and pepper.
- Pour the olive oil in the heated wok, and sprinkle in the sliced garlic. Make sure that the garlic does not burn.
- Brown the pork in the hot oil and garlic.
- While the pork is browning, whisk together the sauce:
- In a small bowl whisk together the 4 tbsp of soy and 6 tbsp of hoisin sauce.
- Whisk in the flour.
- Once the flour is fully incorporated, whisk in the cup of broth.
- Add the green beans to the wok.
- Pour the sauce over the green beans and pork into the wok.
- Cover your wok, and allow the pork and beans to finish cooking as the sauce thickens and reduces slightly. Stir occasionally to insure that things are cooking evenly. This should take about 8-10 minutes. By the time you are done with cooking the stir-fry the pork should have been in the wok for at least 20 minutes insuring that it has fully cooked through.