Stir-fried roast pork and chin. long beans

Yield: 4 Servings

Measure Ingredient
½ pounds Roast pork
1 pounds Chinese long beans
½ teaspoon Brown bean sauce
½ \N Clove garlic
2 teaspoons Cornstarch
2 tablespoons Water
2 tablespoons Oil
½ teaspoon Salt
1 teaspoon Soy sauce
½ cup Stock

1. Dice roast pork. Cut long beans in ½ inch sections. Mash brown bean sauce. Mince garlic. Blend cornstarch and cold water to a paste.

2. Heat oil. Add salt, then garlic and brown bean sauce. Stir-fry a few times. Add roast pork; stir-fry 1 minute.

3. Add long beans and stir-fry a few times to coat with oil. Add soy sauce; stir-fry 1 minute more.

4. Stir in and heat stock quickly. Then cook, covered, over medium heat until beans are nearly done (about 3 to 4 minutes).

5. Stir in cornstarch paste to thicken. Serve at once.

VARIATION: For the pork, substitute cooked chicken, ham or beef.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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