Dry-Cooked Green Beans the Editors of Publications International, Ltd.
Dry-Cooked Green Beans
Makes 4 servings
|4||ounces lean ground pork or turkey|
|2||tablespoons plus 1 teaspoon light soy sauce, divided|
|2||tablespoons plus 1 teaspoon rice wine or dry sherry, divided|
|1/2||teaspoon sesame oil|
|3||cups vegetable oil|
|1||pound fresh green beans, trimmed and cut into 2-inch lengths|
|1||tablespoon sliced green onion (white part only)|
- Combine pork, 1 teaspoon soy sauce, 1 teaspoon rice wine and sesame oil in medium bowl; mix well. Set aside.
- Combine water, sugar, remaining 2 tablespoons soy sauce and 2 tablespoons rice wine in small bowl; mix well. Set aside.
- Heat vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Carefully add 1/2 of beans and fry 2 to 3 minutes or until beans blister and are crisp-tender. Remove beans with slotted spoon to paper towels; drain. When oil returns to 375 °F, repeat with remaining beans.
- Pour off oil; heat wok over medium-high heat 30 seconds. Add pork mixture and stir-fry about 2 minutes or until well browned. Add beans and soy sauce mixture; toss until heated through. Transfer to serving dish. Sprinkle with green onion.
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