Chinese Bulletproof String Beans and Minced Pork is going to be your new favorite fake-out take-out. It’s extra spicy & delicious. You’ll want to save room for seconds.
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I swear feeding kids can be just as hard as rocket science. At least I assume that rocket science is hard. Shoot, I saw the pictures of the drives needed to be able to photograph a black hole. Craziness!
But really, feeding my kids can be hit or miss. But this Chinese Bulletproof String Beans and Minced Pork was a hit!
We normally enjoy grilled steak and veggies for our Sunday dinners, but I had decided to change it up one week. I had recently received the new The Last O.G. Cookbook and the Bulletproof String Beans and Minced Pork jumped out at me. I just had to make it.
Honestly, I was expecting my oldest to complain about the change in the routine. Plus, she is hit or miss about what I make. Will eat meatballs but not taco meat. will eat chicken nuggets but often refuses chicken tenders. Basically, it’s tricky at times with her.
But she ate 2 portions of this Chinese Bulletproof String Beans and Minced Pork! She was instantly hooked. We all were. As soon as we finished, she requested to have it again soon.
I couldn’t make her wait too long, so I made it again within the week. And, she again, ate 2 portions.
This fake-out take-out recipe is great for when you want to get a flavorful dinner on the table. Serve with rice and add some oven baked egg rolls for a great dinner that will be done faster than your take our delivery will arrive. Get the water boiling for the rice while you halve the string beans. Then while the rice cooks, you begin sauteing the garlic and ginger. From there you add the pork to brown, all while breaking it up (I suggest a flat edged wooden spoon for this). Before you know it, you’re swapping the pork out of the pan for the
The Chinese Bulletproof String Beans and Minced Pork is great because it’s quick and easy to prepare. If you know that you’ll need to get dinner on in an instant, then prep the string beans by trimming them and halving them ahead of time. You can even make rice ahead of time. Or use a frozen bagged fried rice (our favorite is from Trader Joe’s).
My biggest tip for making this is to use a tall sided skillet or a large, wide pot. Because you are cooking over high height, you will produce a lot of splatter. So using a
I have written out the recipe as per the cookbook, but I made one change to adapt it for my family. Because the recipe makes a SPICY – I REPEAT SPICY! – dish. I omitted the red chili flakes from the sauce. This makes for a flavorful, yet mild dish. If you want it spicy, include the red pepper flakes in your sauce. Or, just skip it, and add it to your dish so you can make it as spicy as you like it for yourself and others.
The Last O.G. Cookbook: How to get Mad Culinary Skills
The Last O.G. Cookbook: How to get Mad Culinary Skills by Tray Barker features recipes that are inspired by the hit show, The Last O.G. The TBS show has become an instant hit. Everyone loves Tracy Morgan, Tiffany Haddish, the whole cast that whips up culinary wonders on the show. The food might sound a bit wacky but the recipes will be drawing you in. They just have fun, clever names, but the elements of falvorful, creative dishes are the foundation to it all.
From Tray’s to Die Dreaming Fried Chicken (page 98) and a Cheez-it crumble topped mac and cheese (page 126), you’ll be ready for a big Sunday dinner with your family. Don’t forget the Heaven Bound Coconut Cake (page 169) for dessert. And grab a big glass for the tongue staining Red KOOL-AID.
Give The Last O.G. Cookbook a try and be sure to make these Bulletproof String Beans and Minced Pork for dinner tonight. You favorite take out place will be calling you, wondering what has happened since you now have a great fake-out take-out recipe to make at home. Sorry guys! ha!
More Yummy Fake-Out Take-Out Dishes
- 3 Tablespoons hoisin sauce
- 2 teaspoons vegetable oil
- 2 Tablespoons soy sauce, divided
- 1 Tablespoon red pepper flakes*
- 2 garlic cloves, minced
- 1 (2-inch) piece of fresh garlic, peeled and minced/grated
- 1 pound ground pork
- 1 teaspoon cornstarch
- 1/2 teaspoon black or white pepper
- 2 Tablespoons vegetable oil
- 1 pound of trimmed and halved green beans
- 1/2 Cup salted peanuts
- In a small bowl, whisk the hoisin sauce, 1 Tablespoon soy sauce, and the red pepper flakes*. Set aside.
- In a wok or a large high sided skillet, cook the garlic and ginger in the oil over medium heat until fragrant, for 1-2 minutes.
- Add the ground pork, and break it up well with a wooden spoon while it browns. Sprinkle the cornstarch, pepper, and remaining soy sauce into the pork. Sire and continue to break up the pork while it cooks, until it is no longer pink. Transfer to a bowl, leave the drippings in the skillet.
- Add the string beans to the skillet with the oil. Cook for about 4-5 minutes until the string beans are blistered and soft. Stir often.
- Add the pork back into the skillet with the hoisin sauce mixture. Let cook for another minute, then mix in half the peanuts.
- Transfer to a serving dish, then sprinkle the remaining peanuts on top.