Recipe Category: Chinese
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Ingredients
Serving Size : 4
- 1 pound string beans
- 1 tablespoon sugar
- 2 cups oil – for deep-frying
- 2 tablespoons chicken stock
- 1 slice ginger – chopped
- 2 scallions – chopped
- 1/4 pound ground pork
- 2 tablespoons red wine vinegar
- 1/4 cup Szechuan preserved – vegetable; chopped
- 1 tablespoon sesame seed oil
- 1 teaspoon salt
- 1 tablespoon soy sauce
Method
- Wash string beans.
- Cut off ends and string.
- Cut into 1 1/2 inch pieces.
- Dry on paper towel.
- Heat oil until smoking hot; slide in string beans gently.
- Deep fry beans until wrinkled, about 5 min Turn frequently.
- Drain.
- Remove.
- Reheat 2 tbsp oil in wok.
- Stir fry ginger for 10 seconds.
- Add pork.
- Stir 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 vegetable 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.
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