| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Roast pork |
| 1 | lb | Chinese long beans |
| 1/2 | ts | Brown bean sauce |
| 1/2 | Clove garlic | |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Dice roast pork. Cut long beans in 1/2 inch sections. Mash brown bean sauce. Mince garlic. Blend cornstarch and cold water to a paste. 2. Heat oil. Add salt, then garlic and brown bean sauce. Stir-fry a few times. Add roast pork; stir-fry 1 minute. 3. Add long beans and stir-fry a few times to coat with oil. Add soy sauce; stir-fry 1 minute more. 4. Stir in and heat stock quickly. Then cook, covered, over medium heat until beans are nearly done (about 3 to 4 minutes). 5. Stir in cornstarch paste to thicken. Serve at once. VARIATION: For the pork, substitute cooked chicken, ham or beef. 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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