| 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
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