| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Pork | 4 | Servings |
INGREDIENTS
| 2 | tb | Soy sauce |
| 2 | tb | Chicken broth; or water |
| 2 | tb | Dry sherry |
| 1 | ts | Sesame oil |
| 1 | ts | Rice vinegar; or white vinegar |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Hot red pepper; crushed |
| 1/3 | c | Vegetable oil |
| 1 1/4 | lb | Green beans; trimmed |
| 1/2 | lb | Ground pork |
| 3 | Garlic cloves; minced | |
| 1 | ts | Fresh ginger; minced |
| 1 | Scallion; chopped |
INSTRUCTIONS
In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in. skillet, heat veg. oil until very hot but not smoking. In 2 batches, fry green beans over high heat, turning often with kitchen tongs, until bright green & just beginning to brown, about 2 minutes. Transfer beans to paper towels to drain. Discard oil remaining in wok. Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes. Add green beans & stir-fry 1 minute longer. Stir in reserved sauce & cook until liquid isalmost evaropated, about 1 minute. Transfer to a serving dish, sprinkle scallion over top. This recipe also works well if you use 2-3 tablespoons of oil in a nonstick wok or pan. Posted to recipelu-digest by RecipeLu <[email protected]> on Feb 15, 1998
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”