MS~Pork and Green-Bean Stir-Fry

Pork and Green-Bean Stir-Fry

To make it easier to slice, freeze the pork, wrapped in plastic, for twenty minutes. Save time by preparing the rest of the ingredients while the pork is in the freezer.

Ingredients

Serves 4.

• 1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
• Coarse salt
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 3 teaspoons vegetable oil
• 2 tablespoons minced, peeled peeled fresh ginger
• 1/8 to 1/4 teaspoon red-pepper flakes
• 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
• 1 red bell pepper, ribs and seeds removed, cut into thin strips
• 1/3 cup dry-roasted peanuts, chopped
• Cooked white rice, for serving (optional)

Directions

1. Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
2. Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
3. Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
4. Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
5. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Mexican Casserole

I hate rolling enchiladas so this is my way of making the same thing, but without the hassle of rolling.

1# Ground Beef
1 can Refried Beans
Onion
Taco Seasoning (optional)
Soft Flour Tortilla shells
Enchilada Sauce
1 cup plus extra for top ~Cheddar Cheese
Sour Cream
Scallions

Preheat oven to 375 degrees.
Brown the hamburger and onion in a skillet until no longer pink. Add the Taco Seasoning and cheese and stir until cheese is melted. Add the refried beans.

In the meantime, cut up some tortilla shells. I use 3 jumbo size tortillas or 6 taco size ones. I cut them up into bite size pieces.
Drop them into a medium size bowl. Stir in enchilada sauce and 1 cup cheese.
When the meat mixture is heated through, stir that in until it is mixed well.
Pour into a greased 9x9 baking dish.
Sprinkle the top with cheese. Cover with foil.
Heat in the oven for 15-20minutes, remove foil and bake for 5 minutes longer until cheese is browned and bubbly.
Serve with sour cream and chopped scallions.

Cooks notes~This can also be made using corn tortillas instead of flour. Sometimes I skip the tortillas and use cooked pasta noodles instead.

You can use ground chicken or turkey instead of beef.

You can use any kind of cheese you like.