| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Tamwt03 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Green beans |
| 3 |
c |
Peanut oil; for deep-frying |
| 3 |
tb |
Peanut oil; for stir-frying |
| 2 |
|
Scallions; chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
Minced soaked dried shrimp |
| 2 |
tb |
Water |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat 3 cups of the peanut oil in a large pot to deep-fry temperature (350
degrees), and fry the beans in batches until tender but still crisp, 2 to 3
minutes. Use a slotted spoon to transfer beans to paper towels to drain.
Heat the remaining 3 tablespoons oil in a wok or large skillet. Add the
scallions and garlic and cook just long enough to release the aromas, about
1 minute. Add the shrimp and green beans and mix well to coat the beans.
Stir in the water, soy sauce, sugar, salt and pepper, and cook for another
1 to 2 minutes, tossing to heat through. Serve immediately. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B14 broadcast 01-28-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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