String Beans With Szechwan Preserved Vegetabl

* Exported from MasterCook *

STRING BEANS WITH SZECHWAN PRESERVED VEGETABL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound String beans
1 tablespoon Sugar
2 cups Oil -- for deep-frying
2 tablespoons Chicken stock
1 Slice ginger -- chopped
2 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

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.

Here's a recipe from "Madame Wong's Long Life Chinese Cookbook." I
don't know about the long life bit, but the dish is quite good. I hope it's
the one you are looking for.
Formatted by Elaine Radis

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