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, .