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| General Category : Side Dish |
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| Food Group : Meat-Pork, Vegetables |
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| Preparation Method : Stir-fry |
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| This favourite Chinese restaurant dish is easy to prepare at home. If you like, you can omit the pork altogether for a vegetarian version. |
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Ingredients
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1 lb (500 g) green beans, trimmed |
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2 cups (500 mL) peanut or vegetable oil |
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5 cloves garlic, minced |
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4 green onions (white and light green parts only), minced |
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2 tsp (10 mL) minced gingerroot |
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2 tbsp / 30 mL chili bean paste |
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4 oz (125 g) ground pork |
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2 tbsp (30 mL) Chinese rice wine, sake or dry sherry |
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1 tbsp (15 mL) soy sauce |
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1-1/2 tsp (7 mL) granulated sugar |
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1/2 tsp (2 mL) ground Szechuan pepper (optional) |
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1 tsp (5 mL) sesame oil |
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Preparation
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Wash beans and dry thoroughly. In wok or skillet, heat peanut oil over high heat until haze appears on surface; deep-fry beans in two batches until tender-crisp and slightly wrinkled, 2 to 3 minutes per batch. Drain on paper towels.
Pour out all but 1 tbsp/15 mL of the oil. Add garlic, onions and ginger; fry until fragrant but not browned, about 30 seconds. Add bean paste and stir-fry for 20 seconds. Add pork and stir-fry until browned, about 2 minutes. Add wine, soy sauce, sugar and pepper (if using); stir-fry until dry, about 30 seconds. Add beans and stir-fry until ingredients cling to beans, about 1 minute; stir in sesame oil.
Makes 4 servings.
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Nutritional information
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Per serving: about 231 cal, 8 g pro, 17 g total fat (4 g sat. fat), 12 g carb, 3 g fibre, 17 mg chol, 449 mg sodium. % RDI: 6% calcium, 9% iron, 9% vit A, 28% vit C, 18% folate.
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Source
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Homemakers Magazine: Summer 2006
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