Dry Cooked Green Beans
|Green beans||1 Pound|
|Dried shrimp||2 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Pickled mustard greens||1 Tablespoon (Rinsed)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ground pork||2 Ounce|
|Minced ginger root||2 Teaspoon|
|Garlic||1 Teaspoon, minced|
|Green onion||2 Tablespoon, chopped|
|Soy sauce||1 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Remove tips and strings from green beans, but do not cut.
Soak dried shrimp in 1 cup hot water 10 to 15 minutes.
Drain well; discard water.
Remove and discard tails.
Chop softened shrimp and pickled mustard greens into small pieces.
Heat oil in a wok over medium heat 1 minute.
Add ground pork, chopped shrimp, ginger root and garlic.
Stir-fry 3 minutes.
Add whole green beans, salt and green onion.
Stir-fry 4 minutes longer.
Add sugar, soy sauce, chicken broth and 1/4 cup water.
Cover wok and cook 5 minutes over medium heat until green beans are soft.
If necessary, add a little more water.
When no liquid remains and green beans are wrinkled, stir-fry 1 minute.