Simple dinner this evening. We had an appointment with a photographer at 7 at Saunders Wood to take family photos. As soon as plates were cleared everyone disappeared to their rooms to dress for the photo session.
The first time I made the pork stir fry with green beans was one summer when Sasha and I were home alone. The others were all in Seattle visiting relatives. It turned out so good I’ve made it several times since and it’s become a family favorite.
There’s just one problem, it requires that the green beans be charred. When I do that in the big cast iron pan on top the stove it always smokes up the whole house. They are delicious but don’t like the smoke. Next time I think I will cook them in the air fryer, see if that will work.
I really like the sauce for this dish. It is a simple one, just dark soy sauce, a little sugar, Chinese cooking wine, and chili garlic sauce.
Whole Foods offers a package of mixed mushrooms that I like to use. It includes oyster as well as shitake mushrooms. One package of crimini and one package of the mixed mushrooms were enough for this dish. I used frozen peas this time.
The recipe calls for Italian seasoning. I used fresh herbs out of the garden; thyme, oregano, and rosemary.