Pork With Deep Fried Green Beans
|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.