| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Chinese | Chinese5 | 4 | servings |
INGREDIENTS
| 1 | lb | String beans |
| 1 | tb | Sugar |
| 2 | c | Oil; for deep-frying |
| 2 | tb | Chicken stock |
| 1 | sl | Ginger; chopped |
| 2 | Scallions; chopped | |
| 1/4 | lb | Ground pork |
| 2 | tb | Red wine vinegar |
| 1/4 | c | Szechuan preserved; vegetable; chopped |
| 1 | tb | Sesame seed oil |
| 1 | ts | Salt |
| 1 | tb | Soy sauce |
INSTRUCTIONS
1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces. Dry on paper towel. 2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans until wrinkled, about 5 min. Turn frequently. Drain. Remove. 3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. tir fry until color changes. Add preserved vegetable. Add beans, salt, soy sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3 ingredients. Stir fry for 1 minute or until thoroughly heated. Serve hot or cold You can find the preserved vegeable in the canned food section of most Asian groceries. I find that stir frying >> the string beans in a little bit of oil works as well as deep frying them in 2 cups of oil. Here's a recipe from "Madame Wong's Long Life Chinese Cookbook." I don't know about the long life bit, but the dish is quite good. I hope it's the one you are looking for. Formatted by Elaine Radis Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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