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Active Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 6
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This unusual-shaped bean is an ancient Chinese vegetable. It is a long (15-inch), thin, round bean, olive green in color with a "meatier" softer texture and stronger flavor than the green bean. The southern Chinese eat the young bean whole or simply snapped in half. The northerners use the vegetable dried.
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RECIPE INGREDIENTS
| 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) |
| 1/4 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 |
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DIRECTIONS
Place the ground pork in a bowl, add all of the marinade ingredients and mix well. Set aside.
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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.
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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.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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