Author Notes
My family loves Chinese food and we found a version of this recipe in a newspaper years ago, and have perfected it. It is probably the most requested dish I make. —Deborah Dowd
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Ingredients
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1 1/2 pounds
fresh green beans with ends removed
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1 pound
reduced fat bulk pork sausage
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1/2 cup
brown bean paste
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1 tablespoon
sugar or Splenda
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juice of 1 lime
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1 teaspoon
chili and garlic paste (Add 1/4 tsp. at a time until you get to the spiciness you like)
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3 cups
vegetable or peanut oil for frying
Directions
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Heat oil until a cube of bread browns easily, but doesn't burn.
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In several batches, fry beans until skins blister, but don't let them brown. Remove from hot oil and drain on paper towels.
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In several batches, fry beans until skins blister, but don't let them brown. Remove from hot oil and drain on paper towels.
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Meanwhile brown the sausage in a pan, breaking up the meat, until all pink is gone.
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Add brown bean paste, sugar , lime juice and chili paste to taste (my family likes hot, but you may not want yours quite so hot).
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Once sauce is the way you like it, stir in the beans and keep hot until serving.
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