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Serves
As an addition to a Chinese meal
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
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Ingredients
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1 pound
Fresh string beans (or long beans if available) cleaned
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2 tablespoons
Peanut oil (or canola oil)
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2
Large cloves of fresh garlic, thinly sliced
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4
scallions (green and white, divided) chopped
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one half pound
ground pork
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1 teaspoon
Chile paste with garlic*
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1 teaspoon
Brown bean sauce*
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1 teaspoon
Hoisin Sauce*
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2 teaspoons
Low sodium soy sauce
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2 teaspoons
Chinese rice wine or dry sherry
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1 teaspoon
Sugar
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one half teaspoon
Dark sesame oil (toasted)*
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one half teaspoon
LIght soy sauce*
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dash
Hot sauce to taste
Directions
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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.
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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
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