String beans with szechwan preserved vegetabl
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | String beans |
| 1 | tablespoon | Sugar |
| 2 | cups | Oil; for deep-frying |
| 2 | tablespoons | Chicken stock |
| 1 | Slice ginger; chopped | |
| 2 | Scallions; chopped | |
| ¼ | pounds | Ground pork |
| 2 | tablespoons | Red wine vinegar |
| ¼ | cup | Szechuan preserved vegetable; chopped |
| 1 | tablespoon | Sesame seed oil |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
Directions
1.Wash string beans. Cut off ends and string. Cut into 1½ inch pieces. Dry on paper towel.
2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans until wrinkled, about 5 min. Turn frequently. Drain. Remove.
3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. tir fry until color changes. Add preserved vegetable. Add beans, salt, soy sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3 ingredients. Stir fry for 1 minute or until thoroughly heated.
Serve hot or cold You can find the preserved vegeable in the canned food section of most Asian groceries. I find that stir frying >> the string beans in a little bit of oil works as well as deep frying them in 2 cups of oil.
Here's a recipe from "Madame Wong's Long Life Chinese Cookbook." I don't know about the long life bit, but the dish is quite good. I hope it's the one you are looking for. Formatted by Elaine Radis