Dry Cooked String Beans Recipe
Ingredients
| Chinese long beans/String beans | 1 Pound | |
| Ground pork | 1⁄4 Pound | |
| Light soy sauce | 1 Teaspoon | |
| Chinese rice wine | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Peanut oil/Vegetable oil | 1 1⁄2 Cup (24 tbs) | |
| Ginger root | 2 Teaspoon, finely chopped | |
| Preserved winter vegetables | 4 Tablespoon | |
| Chicken broth | 4 Tablespoon | |
| Sesame oil | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3489 Calories from Fat 3243
% Daily Value*
Total Fat 366 g563.7%
Saturated Fat 66.7 g333.5%
Trans Fat 0 g
Cholesterol 81.6 mg27.2%
Sodium 2273.2 mg94.7%
Total Carbohydrates 36 g12.1%
Dietary Fiber 12.1 g48.4%
Sugars 12.2 g
Protein 28 g56.5%
Vitamin A 4.7% Vitamin C 35.9%
Calcium 1.8% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
Marinate the ground pork with the soy sauce, wine, salt, and sugar, and set aside.
Heat the oil in the wok; deep fry the green beans until they are wrinkled (about 3 minutes).
Remove beans and drain oil from wok.
Put back only 2 Tbs of oil in wok.
Add ginger, then ground pork and stir fry until the pork changes color.
Add preserved winter vegetables, stir a few times.
Then add chicken broth and green beans.
Stir over high heat until the sauce is gone.
Garnish with sesame oil.
Chef
