| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Tamwt03 | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Green beans |
| 3 | c | Peanut oil; for deep-frying |
| 3 | tb | Peanut oil; for stir-frying |
| 2 | Scallions; chopped | |
| 2 | Garlic cloves; minced | |
| 2 | tb | Minced soaked dried shrimp |
| 2 | tb | Water |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat 3 cups of the peanut oil in a large pot to deep-fry temperature (350 degrees), and fry the beans in batches until tender but still crisp, 2 to 3 minutes. Use a slotted spoon to transfer beans to paper towels to drain. Heat the remaining 3 tablespoons oil in a wok or large skillet. Add the scallions and garlic and cook just long enough to release the aromas, about 1 minute. Add the shrimp and green beans and mix well to coat the beans. Stir in the water, soy sauce, sugar, salt and pepper, and cook for another 1 to 2 minutes, tossing to heat through. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B14 broadcast 01-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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