| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Hot bean sauce |
| 1 | tb | Sherry |
| 1 | tb | Broth or water |
| 1/2 | lb | String beans; cleaned, ends picked, but left whole |
| 1/4 | c | Peanut; (or other vegetable) oil |
| 1 | tb | Chopped garlic |
| 1 | tb | Chopped gingerroot |
| 1/4 | lb | Ground turkey |
INSTRUCTIONS
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html Mix the hot bean sauce, sherry, and broth (or water) in a cup and set aside. Take a plate and line with paper towels. This will be used to drain the string beans after dry-frying. Heat oil in wok until nearly at the smoking point. Add string beans and fry briefly, until they begin to wrinkle. Remove to plate. Pour off all but 3 T of the oil. Add garlic and gingerroot; saute until fragrant. Now add the turkey and fry until cooked. Return the string beans to the wok, toss a few times to mix, then add the reserved sauce mixture. Continue to stir-fry until the sauce is no longer liquid and clings to the string beans. May be served warm or at room temperature. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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