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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Yesterday was the Lunar New Year, the most important of Chinese holidays, and “The Year of the Dragon”. We couldn’t get out to a local Chinese restaurant, but as much as we would have like to, the weather was abdominal. An Asian dinner prepared in a wok was less than a respectable substitute, but it was the best I could do. But as I stood stir frying, my mind drifted to New York’s Chinatown and the fortunate diners sitting at tables laden with special holiday entrees. I remember when for us, it was merely a cab ride to Mott Street.


3 TB of Soy Sauce
2 TB of Rice Wine or Dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of minced fresh Ginger
1 TB of minced Garlic
12 oz of Boneless Pork (cut into 1/4″ strips)
8 oz of Green Beans
1 Red Bell Pepper (cut into 1/4″ strips)
Scallions (cut to 2″ pieces)
Sesame Seeds
Cilantro Leaves (optional)


1. In a small bowl, combine the Soy Sauce, Rice Wine or Dry Sherry, Brown Sugar & Cornstarch. Mix well & set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir fry the Ginger & Garlic for 30 seconds. Add the Pork & stir fry for 2 minutes or until tender & evenly browned. Add the Green Beans, Red Pepper & Scallions & stir fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth.

4. To serve, divide between two plates, sprinkle with Sesame Seeds & scatter the (optional) Cilantro leaves.

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