|2 tablespoons||Soy sauce|
|2 tablespoons||Chicken broth; or water|
|2 tablespoons||Dry sherry|
|1 teaspoon||Sesame oil|
|1 teaspoon||Rice vinegar; or white vinegar|
|½ teaspoon||Hot red pepper; crushed|
|⅓ cup||Vegetable oil|
|1¼ pounds||Green beans; trimmed|
|½ pounds||Ground pork|
|3||Garlic cloves; minced|
|1 teaspoon||Fresh ginger; minced|
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@...> on Feb 15, 1998
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