String Beans With Szechwan Preserved Vegetables

Course : Chinese
Serves: 4
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1 pound string beans
1 tablespoon sugar
2 cups oil -- for deep-frying
2 tablespoons chicken stock
1 slice ginger -- chopped
2 medium scallions -- chopped
1/4 pound ground pork
2 tablespoons red wine vinegar
1/4 cup Szechuan preserved -- vegetable; chopped
1 tablespoon sesame seed oil
1 teaspoon salt
1 tablespoon soy sauce

Preparation / 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. 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."

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