*  Exported from  MasterCook  *

           String Beans With Szechwan Preserved Vegetables

Recipe By     : Madame Wong's Long Life Chinese Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lb            String beans
  1      tb            Sugar
  2      c             Oil -- for deep-frying
  2      tb            Chicken stock
  1                    Fresh ginger thumb -- chopped
  2                    Scallions -- chopped
    1/4  lb            Ground pork
  2      tb            Red wine vinegar
    1/4  c             Szechuan preserved vegetables --
                       - chopped
  1      tb            Sesame oil
  1      ts            Salt
  1      tb            Soy sauce

Wash string beans. Cut off ends and string. Cut into 1-1/2" pieces.
Dry on paper towel.

Heat oil until smoking hot; slide in string beans gently. Deep fry
beans until wrinkled, about 5 minutes. Turn frequently. Drain. Remove.

Reheat 2 tb 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 vegetables 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.

Formatted by: Elaine Radis


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