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Dry-Fried String Beans

Source: Eating Well by Burt Wolf
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
Part of the art of Chinese cooking consists of being able to take a few common ingredients and prepare them in a way that lets each individual flavor element improve all the other ingredients. The following string bean recipe will illustrate the approach.
RECIPE INGREDIENTS
1 1/2 pounds string beans
1 cup vegetable oil
1 tablespoon chopped scallions
1 teaspoon chopped garlic
1/2 teaspoon Szechuan chili paste or hot sauce
2 tablespoons soy sauce, low-sodium if possible
1 tablespoon dry sherry or rice wine
1 tablespoon sugar
DIRECTIONS
Wash the beans under running water. Drain the beans well on paper towels.


In a wok or skillet, heat the oil until just before it smokes. Add the beans, standing back to avoid being spattered with oil. Cook the beans over high heat, stirring and turning frequently, until they are wrinkled and lightly browned, about 7 minutes. Remove the beans with a slotted spoon and place in a colander to drain. Set aside.


Discard all but about 2 tablespoons of oil from the skillet. Over high heat, reheat the remaining oil. Add the scallions, garlic, and Szechuan paste and stir-fry for 20 seconds. Add the soy sauce and stir.


Put the string beans back into the skillet. Add the wine and sugar and stir until well mixed, about 1 minute. Remove from skillet and serve.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 175
Sodium: 487mg
Fiber: 6g
Carbohydrates, Total: 16g
Protein: 3g
% Cal. from Fat: 57%
Fat. Total: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Linda Reviewed: 09/30/2007
Yummy. I left out the rice wine (forgot) and only used half the sugar. It's as good as the Chinese rsetaurant.
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