Pork and Green Bean Stir Fry

(Adjust amount of pork and beans to the appetite. The carrot and green onions are optional.)

1 pound boneless pork loin
12 oz green beans, trim off the ends
1 carrot sliced
3 green onions sliced
2 tbsp stir fry or peanut oil
1/2 tsp garlic powder
2 tbsp ginger chopped
2 cloves garlic chopped
1 ½ tbsp soy sauce
3/4 cup of chicken broth
3/4 tbsp cornstarch

1. Remove all the fat from the pork and cut it into thin long strips. Sprinkle the pork strips with
garlic powder.

2. In a large wok or non stick pot, heat 1/2 the oil on high then add 1/2 the chopped ginger and garlic.
Add the pork and cook until brown. To brown the meat quickly, layer the pieces flat along the bottom
of the pan and let them sit and cook for 3 - 4 minutes. Then flip them over and let them cook for another 3 - 4 minutes.

3. Once the meat is cooked set it aside. Add some more oil, heat on high then add the rest of the chopped ginger and
garlic. Stir fry the vegetables on high for about 8 minutes. The green beans should have a few brown spots on the skin,
yet still be green and crisp.

4. Add the pork back in with the vegetables, stir fry for about 1 minute.

5. Add the chicken broth, soy sauce, cornstarch mixture to the pan and stir until it thickens.

6. Serve with rice. We used brown Basmati which turned out great.