Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 teaspoon | Sugar |
| ½ teaspoon | Salt |
| ½ teaspoon | Hot red pepper; crushed |
| ⅓ cup | Vegetable oil |
| 1¼ pounds | Green beans; trimmed |
| ½ pounds | Ground pork |
| 3 \N | Garlic cloves; minced |
| 1 teaspoon | Fresh ginger; minced |
| 1 \N | Scallion; chopped |
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