Dry-fried string beans with ground turkey
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Hot bean sauce |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Broth or water |
| ½ | pounds | String beans; cleaned, ends picked, but left whole |
| ¼ | cup | Peanut; (or other vegetable) oil |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Chopped gingerroot |
| ¼ | pounds | Ground turkey |
Directions
Mix the hot bean sauce, sherry, and broth (or water) in a cup and set aside. Take a plate and line with paper towels. This will be used to drain the string beans after dry-frying. Heat oil in wok until nearly at the smoking point. Add string beans and fry briefly, until they begin to wrinkle. Remove to plate. Pour off all but 3 T of the oil. Add garlic and gingerroot; saute until fragrant. Now add the turkey and fry until cooked.
Return the string beans to the wok, toss a few times to mix, then add the reserved sauce mixture. Continue to stir-fry until the sauce is no longer liquid and clings to the string beans. May be served warm or at room temperature.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998