R
Robert Prinzing
Guest
Sichuan Beans
6 oz finely ground pork For Marinade:
1/2 teaspoon cornstarch 1 tablespoon dark soy sauce 1 teaspoon sugar 2 pinches of white pepper 2
cups peanut oil 1 pound green beans, French beans or Chinese yardlong (snake) beans, topped and
tailed (or snap the yardlong bean into 4-inch/10-cm lengths)
2/4 teaspoon salt 1 tablespoon dried shrimp (har mai) (available at Chinese stores), soaked for 1
hour in warm water, drained and minced (finely chopped) 3 cloves garlic, crushed 1 1/2 tablespoons
preserved Sichuan preserved vegetables (jar choi) (available at Chinese stores) 2 teaspoons 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
--
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6 oz finely ground pork For Marinade:
1/2 teaspoon cornstarch 1 tablespoon dark soy sauce 1 teaspoon sugar 2 pinches of white pepper 2
cups peanut oil 1 pound green beans, French beans or Chinese yardlong (snake) beans, topped and
tailed (or snap the yardlong bean into 4-inch/10-cm lengths)
2/4 teaspoon salt 1 tablespoon dried shrimp (har mai) (available at Chinese stores), soaked for 1
hour in warm water, drained and minced (finely chopped) 3 cloves garlic, crushed 1 1/2 tablespoons
preserved Sichuan preserved vegetables (jar choi) (available at Chinese stores) 2 teaspoons 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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/