Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Soy sauce 1/2 ts Hot red pepper; crushed
2 tb Chicken broth; or water 1/3 c Vegetable oil
2 tb Dry sherry 1 1/4 lb Green beans; trimmed
1 ts Sesame oil 1/2 lb Ground pork
1 ts Rice vinegar; or 3 Garlic cloves; minced
White vinegar 1 ts Fresh ginger; minced
1 ts Sugar 1 Scallion; chopped
1/2 ts Salt

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

Browse by categories