It's been months since my last post, but after a crazy-busy summer, I'm back!  This recipe was requested by my dear sister-in-law, Jody.  It comes from the October 2008 issue of Family Fun Magazine, and it's a favorite at our house because it tastes just like takeout. Next time you're in the mood for Chinese, save the money you would have spent going out (and the extra calories too) and try this instead--you won't be disappointed!

1 pound pork tenderloin
3 Tbsp soy sauce
2 Tbsp rice wine
1/4 tsp pepper
1/4 cup chicken broth
1 Tbsp black bean sauce
1 Tbsp hoisin sauce
1 1/2 tsp chili garlic sauce (use less if you don't want it as spicy)
1 1/2 tsp sugar (I use agave)
1 tsp sesame oil
2 tsp cornstarch
1/4 cup vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup sesame seeds

Shave the pork into thin strips.  In a small bowl, toss the pork with 2 Tbsp of the soy sauce, 1 Tbsp of the rice wine, and the pepper.  Marinate the pork at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine the remaining Tbsp of soy sauce, the remaining Tbsp of rice wine, the chicken broth, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch.  Whisk well and set aside.

Heat a wok or large frying pan over medium-high heat and add the oil.  When the oil is hot, add the beans and stir-fry until they begin to brown or blister, about 10 minutes.  Remove the beans from the pan using a slotted spoon and pour off all but 2 Tbsp of the oil.  Return the pan to the heat and add the pork, garlic, and ginger.  Stir-fry the mixture until the pork is no longer pink, about 3 minutes.  Add the green onions and cook for 1 minute.  Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute.  Sprinkle with the sesame seeds before serving.   Serve over rice.   Makes about 5 cups.