Asian Cuisine

Apricot Beef Stir-Fry

1 can (15 ounces) apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1-1/2 pounds boneless beef top round or beef sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice

Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, whisk the cornstarch, broth, soy sauce and reserved juice until smooth; set aside.

In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; cook until heated through. Serve over rice. Makes 6 servings.

Asian Barbecued Short Ribs

4 pounds bone-in beef short ribs
1 tablespoon canola oil
1 medium onion, sliced
3/4 cup ketchup
3/4 cup water, divided
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 tablespoons all-purpose flour

In a Dutch oven, brown the ribs in oil on all sides in batches. Remove ribs; discard pan drippings. In the same pan, saute the onion for 2 minutes or until tender. Return ribs to the pan.

Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.

Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Makes 8 servings.

Pork Tenderloin with Plum Sauce

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloin (about 1 pound each)

Plum Sauce:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a meat thermometer reads 160° basting twice with reserved marinade.

In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce. Makes 8 servings.

Polynesian Roast Beef

1 boneless beef top round roast (3-1/4 pounds)
2 tablespoons browning sauce, optional
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 can (8 ounces) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 medium green pepper, sliced

Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.

Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth.

Pour over meat. Cover and cook on low for 7-8 hours. Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender. Makes 10-11 servings.

Sausage Egg Rolls

1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons plus 1-1/2 teaspoons chopped onion
1/2 teaspoon minced garlic
3-3/4 cups coleslaw mix
1/4 teaspoon pepper
1/8 teaspoon salt
16 egg roll wrappers
Oil for frying
Sweet-and-sour sauce

In a large skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture.

Place 1/4 cupful in the center of each egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Makes 16 egg rolls.

Teriyaki Chicken Wings

3 pound whole chicken wings
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Oil for deep-fat frying
3/4 cup soy sauce
3/4 cup sugar

Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°.

Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. In a saucepan combine soy sauce and sugar; cook and stir until sugar dissolves, about 5 minutes. Dip fried wings briefly in sauce; serve immediately. Makes 12-14 servings.

Apricot Wraps

1 package (14 ounces) dried apricots
1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick. Place on two ungreased 15-in. x 10-in. x 1-in. baking pans.

Bake, uncovered, at 375° for 25 minutes or until bacon is crisp, turning once. In a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes or until warmed and smooth. Remove apricots to paper towels; drain. Serve with sauce for dipping. Makes about 4-1/2 dozen.

Wok Your Pork

1 pound boneless pork loin, thinly sliced
1-1/2 teaspoons ground ginger
1/4 to 1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 package (6 ounces) frozen pea pods, thawed
1 large tomato, cut into wedges
1 tablespoon cornstarch
1/2 cup water
1/4 cup soy sauce
Cooked rice or chow mein noodles

In a wok or skillet, stir-fry the pork, ginger and garlic powder in oil until meat is no longer pink. Add the vegetable blend, pea pods and tomato; cook until vegetables are heated through.

Combine the cornstarch, water and soy sauce until smooth; add to wok. Bring to a boil. Cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice. Makes 4 servings.

Oven-Fried Rice

2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups uncooked long grain rice
1-1/2 pounds ground beef
2 large onions, thinly sliced
1 large green pepper, chopped
4 garlic cloves, minced
3 eggs, lightly beaten
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup soy sauce
1 tablespoon hot pepper sauce

In a saucepan, bring broth to a boil. Add rice. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a skillet, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain and place in a large bowl.

In the same skillet, cook and stir eggs until set but still moist. Add to meat mixture. Fluff rice with fork. Stir in the rice, mushrooms, soy sauce and hot pepper sauce to meat mixture. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Makes 10 servings.

Wontons with Sweet-Sour Sauce

1 can (14 ounces) pineapple tidbits
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup cider vinegar
1 tablespoon soy sauce
1/2 cup chopped green pepper
1/2 pound ground pork
2 cups finely shredded cabbage
3/4 cup finely chopped canned bean sprouts
1 small onion, finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (12 ounces each) wonton wrappers
Oil for deep-fat frying

Drain pineapple, reserving juice. Set pineapple aside. In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm.

In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce Makes about 8-1/2 dozen (2-1/2 cups sauce).

Asian Beef and Noodles

1 pound ground beef
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and keep warm.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through. Stir in onion. Makes 4 servings.

Vegetable Steak Stir-Fry

3/4 pound boneless beef sirloin steak, cubed
3 teaspoons canola or vegetable oil, divided
2 cups broccoli florets
2 cups cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 tablespoon water
1-1/2 teaspoons soy sauce
1/4 teaspoon ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional

In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.

In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice if desired. Makes 4 servings.

Beef and Cauliflower Stew

2 tablespoons vegetable oil
1-1/2 pounds lean round steak, cut into 1-inch cubes
3 cups beef broth
1 small head cauliflower, separated into florets
1 green pepper, cut into chunks
1/4 cup reduced-sodium or regular soy sauce
1 garlic clove, minced
1-1/2 teaspoons grated fresh gingerroot, optional
2 to 3 tablespoons cornstarch
1/2 teaspoon sugar
1/4 cup water
1 cup sliced green onions
Cooked rice

In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired.

Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice. Makes 6 servings.

Asparagus Beef Lo Mein

1 boneless beef sirloin steak (1 pound), thinly sliced
2 tablespoons Crisco® Pure Olive Oil
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
1/4 teaspoon minced garlic
2-1/4 cups water, divided
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce

In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.

In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)

In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Makes 4 servings.

Apricot-Filled Pork Tenderloin

2 pork tenderloin (1 pound each)
1 package (6 ounces) dried apricots

Marinade:
1/3 cup sweet-and-sour salad dressing
1/4 cup packed brown sugar
3 tablespoons teriyaki sauce
2 tablespoons ketchup
1 teaspoon Dijon mustard
1 onion slice, separated into rings
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
1/8 teaspoon pumpkin pie spice

Make a lengthwise cut three-quarters of the way through each tenderloin; pound to flatten evenly. Set aside three apricots for marinade.Stuff remaining apricots into pork to within 1/2 in. of ends; secure with toothpicks or kitchen string.

In a blender, combine the remaining ingredients and reserved apricots. Cover and process until smooth; set aside 1/3 cup. Pour remaining marinade into a large resealable bag; add tenderloins. Seal bag and turn to coat. Refrigerate for at least 2 hours, turning meat often.

Drain and discard marinade. Place pork in a greased 13-in. x 9-in. baking dish. Drizzle with reserved marinade. Bake, uncovered, at 400° for 30-35 minutes or until a meat thermometer reads 160°. Makes 6 servings.

Beef Broccoli Stir-Fry

3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon garlic powder
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups fresh broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
Hot cooked rice

In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.

In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Makes 4 servings.

Bombay Chicken

1-1/2 cups (12 ounces) plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.

Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a meat thermometer reads 180°. Makes 8 servings.

Sweet-and-Sour Chicken

3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with syrup
1/3 cup packed brown sugar
Hot cooked rice

In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside.

Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice. Make 6 servings.

Beef-Broccoli Lo Mein

4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done.

Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly. Makes 6 servings (serving size: 1 1/3 cups)

Hanoi Beef and Rice Noodle Soup

Broth:
3 pounds beef oxtail
3/4 cup thinly sliced fresh ginger (about 3 ounces)
2/3 cup coarsely chopped shallots (about 3 medium shallots)
5 quarts water
4 cups coarsely chopped daikon radish (about 1 pound)
2 tablespoons sugar
3 tablespoons Thai fish sauce
1 teaspoon white peppercorns
5 whole cloves
2 star anise
1 large yellow onion, peeled and quartered
1 cinnamon stick

Remaining ingredients:
2 cups vertically sliced onion
12 ounces wide rice stick noodles (banh pho)
2 cups fresh bean sprouts
12 ounces eye-of-round roast, trimmed and cut into 1/16-inch slices
2 cups cilantro leaves
1 cup Thai basil leaves
4 red Thai chiles, seeded and thinly sliced
8 lime wedges
1 tablespoon hoisin sauce (optional)

To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil.

Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm.

To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired. Makes 6 servings

Shrimp Fried Rice

2 tablespoons chicken broth
2 tablespoons rice wine or sake
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 tablespoon minced peeled fresh ginger
5 cups cooked Long-Grain Rice, chilled
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed

Combine first 6 ingredients in a bowl; set aside. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled.

Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat. Makes 6 servings

Sesame Beef Stir-fry

1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes.

Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice. Makes 4 servings

Thai Tenderloin Salad

1 pound beef tenderloin, trimmed
Cooking spray
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon ground red pepper
6 cups thinly sliced romaine lettuce
1 cup thinly sliced red onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced peeled cucumber
1/3 cup coarsely chopped green onions
1 jalapeño pepper, seeded and minced
1 cup cilantro sprigs
3/4 cup chopped fresh mint

Prepare grill. Place beef on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Cover and let stand 10 minutes. Cut beef diagonally across grain into thin slices.

Combine juice, fish sauce, sugar, and ground red pepper in a large bowl. Add beef, lettuce, and next 5 ingredients (lettuce through jalapeño); toss well. Add cilantro and mint; toss gently. Makes 4 servings

Malaysian Lime-Coconut Swordfish

1/3 cup light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon grated lemon peel
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1/2 teaspoon Thai chili paste (such as Dynasty)
2 shallots, peeled
1 garlic clove, peeled
1 (1 1/2-pound) swordfish steak (about 1 inch thick)
Cooking spray
Cilantro sprigs (optional)
Lemon wedges (optional)

Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated with cooking spray; spread 1/2 cup shallot mixture evenly over fish.

Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired. Makes 4 servings

Szechuan Green Beans with Ground Pork

1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice. Makes 4 servings