Emeril's Favorite Chinese Green Beans Recipe - Cooking Index
6 oz | 170g | Ground pork |
4 1/2 teaspoons | 22ml | Soy sauce - plus |
3 tablespoons | 45ml | Soy sauce |
1/2 teaspoon | 2.5ml | Essence - recipe follows |
= (see Bayou Blast recipe) | ||
1/4 cup | 59ml | Dried shrimp |
1/2 cup | 118ml | Hot water |
1/4 cup | 59ml | Vegetable oil |
1/2 lb | 227g / 8oz | Chinese long beans - stem ends trimmed, |
And cut into 3" lengths | ||
1 tablespoon | 15ml | Minced garlic |
2 tablespoons | 30ml | Hoisin sauce |
1 teaspoon | 5ml | Sesame oil |
1/4 cup | 27g / 1oz | Lightly-toasted white sesame seeds |
1 1/2 teaspoons | 7.5ml | Sri racha |
= (roasted garlic-red pepper puree) | ||
1/4 teaspoon | 1.3ml | Red pepper flakes |
In a bowl, combine the pork, 4 1/2 teaspoons of the soy sauce, and Essence. Toss to coat and let sit for 10 minutes.
In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop.
In a large saute pan or skillet, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 6 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the oil and add the pork mixture and stirring constantly, cook until brown, 1 to 2 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the chopped shrimp, greens beans, hoisin, remaining 3 teaspoons of soy sauce, sesame seeds, sri racha, and red pepper flakes. Stir to coat, and cook for 1 minute.
Remove from the heat and serve immediately.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F04) - from the TV FOOD NETWORK
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