If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: After living in New York City most of my life, and having access to China Town and its wonderful cuisine and groceries , I came up with this version of such a delectable dish. Now that I live in Florida I may not have all the amenities of NYC, but I am still able to make and create the many wonderful dishes of the Far East. —knitnbead
Serves as an addition to a chinese meal
- 1 pound Fresh string beans (or long beans if available) cleaned
- 2 tablespoons Peanut oil (or canola oil)
- 2 Large cloves of fresh garlic, thinly sliced
- 4 scallions (green and white, divided) chopped
- one half pound ground pork
- 1 teaspoon Chile paste with garlic*
- 1 teaspoon Brown bean sauce*
- 1 teaspoon Hoisin Sauce*
- 2 teaspoons Low sodium soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon Sugar
- One half teaspoon Dark sesame oil (toasted)*
- One half teaspoon LIght soy sauce*
- Dash Hot sauce to taste
- In large pot of boiling water, blanche the string beans for 3 to 4 minutes. Remove to bowl. In wok, heat the oil, add the garlic. Stir fry for one minute. Add the while parts of the scallions to pan, stir fry for one minute. Add ground pork and cook till pork loses its pink color. Add the string beans. Stir fry for one minute. Add the next 9 condiment ingredients and cook for another 4 to 5 minutes. Add sesame oil and light soy sauce and a dash of hot sauce if desired.
- Garnish with green parts of scallion. Heat through and serve over white or jasmine rice. Tip: Have all ingredients ready because the cooking goes very fast once added to the wok. *Found in Asian Markets
The New Food52 Office
A space that makes you want to come to work
The new Food52 office.
A toast to toast.
We're obsessed: wooden everything.
Yes, be in a pickle.