Dry Cooked String Beans
|Chinese long beans/String beans||1 Pound|
|Ground pork||1⁄4 Pound|
|Light soy sauce||1 Teaspoon|
|Chinese rice wine||1 Teaspoon|
|Peanut oil/Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Ginger root||2 Teaspoon, finely chopped|
|Preserved winter vegetables||4 Tablespoon|
|Chicken broth||4 Tablespoon|
|Sesame oil||1 Teaspoon|
Rinse the long beans and then cut them into 3 inch long (7.5 cm) pieces.
Marinate the ground pork with the soy sauce, wine, salt, and sugar, and set aside.
Heat the oil in the wok; deep fry the green beans until they are wrinkled (about 3 minutes).
Remove beans and drain oil from wok.
Put back only 2 Tbs of oil in wok.
Add ginger, then ground pork and stir fry until the pork changes color.
Add preserved winter vegetables, stir a few times.
Then add chicken broth and green beans.
Stir over high heat until the sauce is gone.
Garnish with sesame oil.