Recipe - Szechuan Green Beans And Pork

2 tablespoon Soy sauce
2 tablespoon Chicken broth; or water
2 tablespoon Dry sherry
1 teaspoon Sesame oil
1 teaspoon Rice vinegar; or white
vinegar
1 teaspoon Sugar
One half teaspoon Salt
One half teaspoon Hot red pepper; crushed
1/3 cup Vegetable oil
1 One fourth pound Green beans; trimmed
One half pound Ground pork
3 Garlic cloves; minced
1 teaspoon Fresh ginger; minced
1 Scallion; chopped

In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil,
vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12in. 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 & stirfry 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 23 tablespoons of oil in a nonstick
wok or pan.

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Feb 15,
1998