Stir-fried Pork And String Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | lb | String beans |
| 2 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
| 2 | Eggs | |
| 2 | T | Water |
INSTRUCTIONS
Mince or grind pork. Dice string beans, then parboil. Mince ginger root. Blend cornstarch and cold water to a paste. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork and stir-fry until lightly browned. Add string beans; stir-fry 1/2 minute to coat with oil. Then stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat. Beat eggs with remaining water and stir into pan. When eggs begin to set, stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 110
Total Fat: 12.3g
Cholesterol: 132.3mg
Sodium: 597.2mg
Potassium: 293.8mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: 16.6g