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Pork With Deep Fried Green Beans

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  Lean pork 6 Ounce (168 Gram)
  Green beans 2⁄3 Pound (300 Gram)
  Oil 750 Milliliter (3 Cups)
  Chopped szechwan preserved vegetable 45 Milliliter (3 Tablespoons)
  Sugar 3⁄4 Teaspoon (3 Milliliter)
  Dark soy sauce 1 Teaspoon (5 Milliliter)
  Chili oil 1⁄8 Teaspoon (0.5 Milliliter)
  Soup stock 60 Milliliter (1/4 Cup)
  Cornstarch slurry 1⁄2 Teaspoon (2 Milliliter)
  Soy sauce 1 Teaspoon (5 Milliliter)
  Wine 1 Teaspoon (5 Milliliter)
  Cornstarch 3⁄4 Teaspoon (3 Milliliter)

1. Slice pork into 1/2" x 2" (1.5 cm x 5 cm) thin slices and marinate for 30 minutes.
2. Snap off ends of green beans and cut into 2" diagonal pieces. Dry beans and deep-fry in hot oil over high heat until beans begin to wrinkle . Remove and drain well.
3. Remove oil, reserving 1 tablespoon in wok. Heat wok and oil over high heat. Add Szechwan preserved vegetable and pork, stirring for 1/2 minutes. Add fried green beans and remaining ingredients. Stir-fry for 1/2 minutes or until sauce is reduced but not dry.

Recipe Summary

Side Dish
Stir Fried

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