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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