| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | String beans |
| 1 | Clove garlic | |
| 1 | tb | Chinese white cheese |
| 1/2 | c | Stock |
| 1/4 | ts | Sugar |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Stem string beans; cut or break in 1-1/2 inch sections, and parboil. Crush garlic. 2. Blend Chinese white cheese with cold stock and sugar. 3. Heat oil. Add salt, then garlic and brown lightly. Add string beans and stir-fry to coat with oil. 4. Stir in and heat white cheese mixture; then cook, covered, 2 to 3 minutes over medium heat. Serve at once. VARIATIONS: 1. For the string beans, substitute broccoli or cauliflower, parboiled; or else celery or mustard cabbage, blanched. 2. In step 2, add to the white cheese mixture 1 teaspoon soy sauce, 2 teaspoons sherry, 2 teaspoons white cheese liquid from jar, and 1 slice fresh ginger root, minced. 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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