This pork and green beans with teriyaki sauce employs a basic cooking method — sauteing. But this is more than sauteed dish.
During my grandmother’s time, give a cook some pork and a bunch of green beans and the cook would have sautéed them with onions and garlic — often, with a little soy sauce for color.
This version retains the sautéing but uses teriyaki sauce instead of plain soy sauce. The result? Delicious! Not too salty, subtly sweet and the ginger really gives the basic sautéed meat and vegetable dish a whole new meaning.
But, first, about the green beans. These are the short runner beans known in the Philippines as Baguio beans and very similar to French beans.
You snap off the ends and “string” the beans by pulling off the stringy fiber along the sides.
You can just cut the beans into short lengths or slice them diagonally as they often are in Filipino cooking.
Now, about the teriyaki sauce. You can use bottled — I don’t buy bottled teriyaki sauce because I don’t cook teriyaki that often.
But I the basic teriyaki ingredients — light soy sauce, mirin, sake and ginger — are staples in my pantry because I use them for a lot of dishes other than teriyaki. It’s more practical and economical that way.
The basic teriyaki sauce is one part light soy sauce (like Kikkoman), one part mirin and one part sake, and, optionally, some finely minced (or grated) ginger (see my chicken teriyaki recipe).
How exactly is teriyaki sauce used in this recipe?
Before you prepare the vegetables, marinate the pork in 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.
Next, drain the pork saute. Do not discard the marinade because you will use that later.
Add the green beans and onion, and the reserved teriyaki sauce.
Cook until both the pork and beans are done.
And that’s it/ Serve your pork and green beans with teriyaki sauce hot. With rice and, optionally, with fried egg.
Marinate the pork in the teriyaki sauce and ginger.
Trim and cut the green beans.
Halve and thinly slice the onion.
Heat the cooking oil in a wok or frying pan.
Drain the pork (reserve the sauce) and sauté until the meat changes color.
Add the rest of the ingredients and pour in the reserved sauce.
Cook over high heat, stirring often, until the mixture is quite dry — the vegetables should be cooked by that time.
Serve your pork and green beans with teriyaki sauce while hot. With rice. With an egg, too, if you like.