| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Pork | 4 | Servings |
INGREDIENTS
| 2 | T | Soy sauce |
| 2 | T | Chicken broth, or water |
| 2 | T | Dry sherry |
| 1 | t | Sesame oil |
| 1 | t | Rice vinegar, or white |
| vinegar | ||
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | 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 | t | 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 <recipelu@geocities.com> on Feb 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 475
Calories From Fat: 394
Total Fat: 44.1g
Cholesterol: 37.1mg
Sodium: 1039.8mg
Potassium: 329mg
Carbohydrates: 10.5g
Fiber: 3g
Sugar: 2.5g
Protein: 8.8g