Szechuan Green Beans & Pork Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Soy sauce,
1/2 tsp: Hot red pepper, crushed
2 tbsp: Chicken broth, or water
1/3 cup: Vegetable oil,
2 tbsp: Dry sherry,
1 1/4 lbs: Green beans, trimmed
1 tsp: Sesame oil,
1/2 lbs: Ground pork,
1 tsp: Rice vinegar, or
3: Garlic cloves, minced
White vinegar,
1 tsp: Fresh ginger, minced
1 tsp: Sugar,
1: Scallion, chopped
1/2 tsp: Salt,
Directions:
In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil,
vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in.
skillet, heat veg. oil until very hot but not smoking. In 2 batches,
fry green beans over high heat, turning often with kitchen tongs,
until bright green & just beginning to brown, about 2 minutes.
Transfer beans to paper towels to drain. Discard oil remaining in wok.
Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to
break up lumps of meat, until pork loses its pink color, about 3
minutes. Add green beans & stir-fry 1 minute longer. Stir in reserved
sauce & cook until liquid isalmost evaropated, about 1 minute.
Transfer to a serving dish, sprinkle scallion over top.
This recipe also works well if you use 2-3 tablespoons of oil in a
nonstick wok or pan. Formatted by Elaine Radis
Source from luhu.jp
vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in.
skillet, heat veg. oil until very hot but not smoking. In 2 batches,
fry green beans over high heat, turning often with kitchen tongs,
until bright green & just beginning to brown, about 2 minutes.
Transfer beans to paper towels to drain. Discard oil remaining in wok.
Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to
break up lumps of meat, until pork loses its pink color, about 3
minutes. Add green beans & stir-fry 1 minute longer. Stir in reserved
sauce & cook until liquid isalmost evaropated, about 1 minute.
Transfer to a serving dish, sprinkle scallion over top.
This recipe also works well if you use 2-3 tablespoons of oil in a
nonstick wok or pan. Formatted by Elaine Radis
Source from luhu.jp