Sichuan Beans
 
6 oz.  finely ground pork
  for marinade:
1/2 tsp  cornstarch
1 Tbsp  dark soy sauce
1 tsp  sugar
2   pinches of white pepper
2 cup  peanut oil
1 lb.  green beans, french beans or chinese yardlong (snake) beans,
  topped
  and tailed (or snap the yardlong bean into 4-inch/10-cm lengths)
1/4 tsp  salt
1 Tbsp  dried shrimp (har mai) (available at chinese stores), soaked
  for 1 hour in warm water, drained and minced (finely chopped)
3 clove  garlic, crushed
1-1/2 Tbsp  preserved sichuan preserved vegetables (jar choi)
  available at chinese stores)
2 tsp  chili bean paste (available at chinese stores)
1   red chili pepper, finely chopped, for garnish
 
place the ground pork in a bowl, add all of the marinade ingredients and 
mix well. set aside. heat the groundnut oil in a wok until moderately hot. 
deep-fry the beans in 3 batches until the skins begin to wrinkle and the 
beans are softened (about 3 minutes). remove and drain well. pour off most 
of the oil from the wok, leaving about 1 tablespoon behind. heat the 
remaining peanut oil. add the pork and quickly stir-fry over high heat 
with the salt, dried shrimp, garlic, preserved sichuan vegetable, and 
chili bean paste. stir-fry until the meat changes color from pink to 
white, about 2 minutes. return the beans to the wok and toss until well 
combined and heated through. serve, either hot or cold, garnished with the 
chopped red chili pepper. 
 
 
robert s. prinzing 
tac - hsi technical support supervisor 
1500 mcconner parkway - suite 600 
schaumburg, illinois 60173 
 
 
-- 
(ID: 9073) Mirror: rec.food.recipes: Thu, Jan 15, 2004


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