| 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 <recipelu@geocities.com> on Feb 15,
1998
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