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Dry Cooked String Beans

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  Chinese long beans/String beans 1 Pound
  Ground pork 1⁄4 Pound
  Light soy sauce 1 Teaspoon
  Chinese rice wine 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 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.

Recipe Summary

Side Dish
Stir Fried

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