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CATEGORY CUISINE TAG YIELD
Grains, Meats, Vegetables Chinese Chinese5 4 Servings

INGREDIENTS

1 lb String beans
1 T Sugar
2 c Oil, for deep-frying
2 T Chicken stock
1 Ginger, chopped
2 Scallions, chopped
1/4 lb Ground pork
2 T Red wine vinegar
1/4 c Szechuan preserved
vegetable chopped
1 T Sesame seed oil
1 t Salt
1 T Soy sauce

INSTRUCTIONS

Wash string beans. Cut off ends and string. Cut into 1 1/2 inch
pieces. Dry on paper towel.  2.Heat oil until smoking hot; slide in
string beans gently. Deep fry  beans until wrinkled, about 5 min. Turn
frequently. Drain. Remove.  3.Reheat 2 Tbsp oil in wok. Stir fry ginger
for 10 seconds. Add pork.  tir fry until color changes. Add preserved
vegetable. Add beans,  salt, soy sauce, sugar, and stock. Stir fry 2
minutes or until dry.  Add last 3 ingredients. Stir fry for 1 minute or
until thoroughly  heated.  Serve hot or cold You can find the preserved
vegeable in the canned  food section of most Asian groceries. I find
that stir frying >> the  string beans in a little bit of oil works as
well as deep frying them  in 2 cups of oil.  Here's a recipe from
"Madame Wong's Long Life Chinese Cookbook." I  don't know about the
long life bit, but the dish is quite good. I  hope it's the one you are
looking for. Formatted by Elaine Radis  Posted to CHILE-HEADS DIGEST V3
#, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1140
Calories From Fat: 1106
Total Fat: 124.9g
Cholesterol: 18.8mg
Sodium: 954.5mg
Potassium: 96.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 3.5g
Protein: 3.7g


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