Monday, October 4, 2010

Sichuan Green Beans

 Sichuan Green Beans

  • 1½ lbs fresh  string green beans
  • ¾ tsp salt
  • 1 tsp sugar
  • 1 tbsp Shaoxing rice wine or dry cooking sherry
  • 1 tsp oyster sauce
  • 2 tbs  vegetable oil
  • 1 cup ground pork (lean works well)
  • 2 tbs chili sauce (optional)
  • 1 tsp cornstarch mix with 2 tbs water.
  • Wash the beans, cut off tips of both ends .
    Try thoroughly and set aside.
    Mix the salt, sugar, wine, and oyster sauce , and set aside.
  • Heat oil in wok until very hot. Add the beans in two batches and cook until wrinkled, about 3 minutes per batch. Remove with slotted spoon and drain in on paper towel.
  • Pour off 2 tbsp oil and add the ground pork .
  • Stir over high heat, breaking up lumps (about 3 minutes) and stir until covered.
  • Replace the beans and stir over high heat. Add the sugar mixture and cornstarch mixture stir about 1 minute more. Serve with rice.

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