Stir Fry Green Beans and Pork

We love fresh veggies and green beans have always been a favorite.  This is a great dish to make with fresh young and tender beans or if you can get them Haricot Vert,  french green beans. I first found them fresh at Sam's Club a year ago in a 2 pound pack.  They package them in two one pound bags and they keep really well.  Last night I used a large leftover pork chop but any pork will do.  I also added canned mushrooms which are not in the dish if you order it out but since it is "my" version you can easily make it yours by adding slivered almonds or water chestnuts.  However you'd best like it will work!!

1 pound young thin green beans
1/2 -1 pound thinly sliced pork
3 T olive oil
3 T butter
1/4 c soy sauce
1 c chicken stock  (I use undiluted Campbell's broth)
2 T cornstarch
1 small can of sliced mushrooms drained but KEEP THE LIQUID
black pepper
3 c prepared rice of your choosing

Wash and clean beans, I leave them whole set aside.  Thinly slice pork and set aside.  Drain the mushrooms and set aside.  Mix the cornstarch with the reserved mushroom liquid and set aside.  If you don't use an additional veggie and don't have liquid for this part just use 1/4 c water instead of the liquid to dissolve the cornstarch in and set aside.

Heat a large skillet or wok and add the oil and butter.  Add the pork and stir fry til browned.  Add the beans and continue to fry for 2-3 minutes. add the soy sauce and stock, stir well.  Reduce the heat cover the pan with a lid and simmer 10-15 minutes til beans are tender.  This will depend on the beans and you will need to check for tenderness.  When the beans are tender crisp add the mushrooms, the reserved liquid and dissolved cornstarch and black pepper.  Stir and cook til this thickens and serve piping hot over hot rice.  Pass the soy sauce in case anyone needs more with the dish.  This makes a quick tasty dish!!

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