| 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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