Braised Long Beans

Recipe Ingredients

1 cup	237ml	Oil - for frying
1 1/2 lbs	681g / 24oz	Chinese long beans - cut in half
1/4 cup	59ml	Chicken broth
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sesame oil
2 teaspoons	10ml	Minced dried shrimp - see * Note
2 teaspoons	10ml	Minced vegetable preserve - (optional), see * No
4		Garlic cloves - minced
1 teaspoon	5ml	Minced ginger root
1 1/2 teaspoons	7.5ml	Sugar
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	White or rice vinegar
2		Green onions - minced

Recipe Instructions

* Note: Chinese vegetable preserve and dried shrimp are available at Asian markets.

Heat oil in large skillet to 375 degrees. Drop beans into oil in small batches to avoid causing hot oil to spill or spatter. Fry 1 minute and remove with slotted spoon. Drain on paper towels. (Frying can be done several hours ahead of time).

Mix chicken broth with cornstarch and set aside.

Heat wok over high heat and add sesame oil. Add shrimp, vegetable preserve, garlic, ginger, sugar, soy sauce, vinegar, onions and cornstarch mixture. Saute 1 minute.

Add fried long beans and cook until mixture has thickened slightly and beans are coated with sauce, 2 to 3 minutes.

This recipe yields 6 servings.

Each serving: 99 calories; 248 mg sodium; 8 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 4 grams protein; 1.31 grams fiber.

Source:
The Los Angeles Times, 10-27-1999

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