Ingredients Jump to Instructions ↓

  1. 250 g. of pork (shoulder or belly), sliced thinly then cut into strips

  2. 1/4 c. of teriyaki sauce with about 1 tsp. of minced or grated ginger (I always add ginger to my teriyaki sauce)

  3. 1 large white onion (or 2 to 3 shallots), peeled, halved and thinly sliced

  4. 300 to 350 g. of green beans, trimmed and thinly sliced on the diagonal

  5. 3 tbsps. of cooking oil

Instructions Jump to Ingredients ↑

  1. Before you prepare the vegetables, marinate the pork in the teriyaki sauce and ginger. If the pork has been cut in very small pieces, it won’t take long for the meat to absorb the flavors of the sauce.

  2. When you’ve got the rest of the ingredients ready, heat the cooking oil in a wok or frying pan. Drain the pork (reserve the sauce) and saute until the meat changes color.

  3. Add the rest of the ingredients and pour in the reserved sauce.

  4. Cook over high heat, stirring often, until the mixture is quite dry — the vegetables should be cooked by that time.

  5. Serve your pork and green beans with teriyaki sauce hot. With rice. With an egg, too, if you like.


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