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String Beans With Szechwan Preserved Vegetables

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 pound string beans

    2. 1 tablespoon sugar

    3. 2 cups oil -- for deep-frying

    4. 2 tablespoons chicken stock

    5. 1 slice ginger -- chopped

    6. 2 scallions -- chopped

    7. 1/4 pound ground pork

    8. 2 tablespoons red wine vinegar

    9. 1/4 cup Szechuan preserved -- vegetable; chopped

    10. 1 tablespoon sesame seed oil

    11. 1 teaspoon salt

    12. 1 tablespoon soy sauce

    Instructions Jump to Ingredients ↑

    1. Preparation : 1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces. Dry on paper towel.

    2. Heat oil until smoking hot; slide in string beans gently. Deep fry beans until wrinkled, about 5 min. Turn frequently. Drain. Remove.

    3. Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. Stir fry until color changes. Add preserved vegetable. Add beans, salt, soy sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3 ingredients. Stir fry for 1 minute or until thoroughly heated. Serve hot or cold You can find the preserved vegetable in the canned food section of most Asian groceries. I find that stir frying the string beans in a little bit of oil works as well as deep frying them in 2 cups of oil. From "Madame Wong's Long Life Chinese Cookbook."

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