| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chinese |
New imports, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Fermented black beans,; rinsed and drained |
| 1 |
tb |
Garlic minced |
| 1/2 |
ts |
Fresh minced ginger |
| 1 |
tb |
Vegetable oil |
| 1/2 |
lb |
Lean ground pork |
| 1/4 |
c |
Chicken stock |
| 1 |
lb |
Chinese green beans,; trimmed & blanched |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Water |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
In a small bowl, mash the black beans into the garlic and ginger. In a
large wok or saute pan heat the oil and cook the pork, stirring
occasionally until all the pink is gone--about 10 minutes. Then add the
mashed fermented beans and stock, mix together and cook for 2 minutes. Add
the green beans, mix together and cook for 3 more minutes. Meanwhile, in a
bowl mix together the soy sauce, 2 tablespoons of water and cornstarch
until they form a paste. While stirring pour the cornstarch mixture into
the liquid in the bottom of the wok. The liquid will thicken and as you
toss the wok, coating the beans. Taste and re-season with salt and pepper
if needed
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 07:46:36 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”