String Beans With Szechwan Preserved Vegetabl Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: String beans,
2 tbsp: Red wine vinegar,
1 tbsp: Sugar,
1/4 cup: Szechuan preserved,
2 cup: Oil, for deep-frying
-- vegetable, chopped
2 tbsp: Chicken stock,
1 tbsp: Sesame seed oil,
1 Slice: ginger, chopped
1 tsp: Salt,
2: Scallions, chopped
1 tbsp: Soy sauce,
1/4 lbs: Ground pork,
Directions:
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. tir 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 vegeable 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.
Heres a recipe from "Madame Wongs Long Life Chinese Cookbook." I
dont know about the long life bit, but the dish is quite good. I
hope its the one you are looking for. Formatted by Elaine Radis
Source from luhu.jp
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. tir 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 vegeable 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.
Heres a recipe from "Madame Wongs Long Life Chinese Cookbook." I
dont know about the long life bit, but the dish is quite good. I
hope its the one you are looking for. Formatted by Elaine Radis
Source from luhu.jp