String Beans With Szechwan Preserved Vegetables

Recipe Ingredients

1 lb	454g / 16oz	String beans
1 tablespoon	15ml	Sugar
2 cups	474ml	Oil - for deep-frying
2 tablespoons	30ml	Chicken stock
1		Ginger - chopped
2		Scallions - chopped
1/4 lb	113g / 4oz	Ground pork
2 tablespoons	30ml	Red wine vinegar
1/4 cup	36g / 1.3oz	Szechuan preserved - vegetable; chopped
1 tablespoon	15ml	Sesame seed oil
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Soy sauce

Recipe Instructions

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.".

Source:
MONDAY TO FRIDAY SHOW #MF6605

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