Stir-fried pork and string beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| 1 | pounds | String beans |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
| 2 | Eggs | |
| 2 | tablespoons | Water |
Directions
1. Mince or grind pork. Dice string beans, then parboil. Mince ginger root. Blend cornstarch and cold water to a paste.
2. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork and stir-fry until lightly browned.
3. Add string beans; stir-fry ½ minute to coat with oil. Then stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat.
4. Beat eggs with remaining water and stir into pan. When eggs begin to set, stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .