Dry-Fried Sichuan String Beans

Recipe Ingredients

1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Oil - divided
1 lb	454g / 16oz	Long beans or string beans
2 tablespoons	30ml	Minced ginger
2 oz	56g	Ground pork - (abt 1/4 cup)
1 tablespoon	15ml	Chinkiang or balsamic vinegar
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Chopped scallion

Recipe Instructions

In a bowl, combine the broth, sugar and salt.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil and add half the beans. Reduce the heat to medium and pan-fry, turning the beans with a metal spatula or tongs, until they have brown spots and begin to wrinkle, 3 to 4 minutes. Transfer to a plate with a slotted spoon. Pan-fry the remaining beans with 1 tablespoon of the oil in the same manner and add to the plate.

If the unwashed wok is dry, swirl in the remaining 1 tablespoon of oil over medium heat. Add the ginger and ground pork and stir-fry until the pork is no longer pink, breaking it up with a spatula, about 2 minutes.

Stir the broth mixture and swirl it into the wok. Bring to a boil over high heat and add the beans, tossing to combine, and cook until most of the liquid has evaporated, 1 to 2 minutes. Add the vinegar, sesame oil and scallion and remove from the heat. Place on a serving platter. Serve at room temperature.

This recipe yields 4 servings.

Each serving: 232 calories; 6 grams protein; 14 grams carbohydrates; 6 grams fiber; 17 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 643 mg. sodium.

Source:
The Los Angeles Times, 08-25-2004

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