Crisp Green Beans With Pork Belly

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   1. In a saucepan of boiling water, cook the green beans until crisp-tender, 5 minutes. Drain and rinse under cold water, then pat dry.

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   2. In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the pork belly in a single layer; cook over high heat, turning once, until golden, about 3 minutes. Add the wine and cook for 1 minute. Pour in the Vietnamese Stir-fry Sauce and cook over moderate heat until the pork is tender, about 3 minutes longer. Add the green beans and cook over moderate heat until tender, 1 to 2 minutes longer. Transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

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