Title: Stir-Fried Roast Pork and Chin. Long Beans
Categories: Meat
Yield: 4 Servings

1/2 lb Roast pork
1 lb Chinese long beans
1/2 ts Brown bean sauce
1/2 Clove garlic
2 ts Cornstarch
2 tb Water
2 tb Oil
1/2 ts Salt
1 ts Soy sauce
1/2 c Stock

1. Dice roast pork. Cut long beans in 1/2 inch sections. Mash brown bean
sauce. Mince garlic. Blend cornstarch and cold water to a paste.

2. Heat oil. Add salt, then garlic and brown bean sauce. Stir-fry a few
times. Add roast pork; stir-fry 1 minute.

3. Add long beans and stir-fry a few times to coat with oil. Add soy
sauce; stir-fry 1 minute more.

4. Stir in and heat stock quickly. Then cook, covered, over medium heat
until beans are nearly done (about 3 to 4 minutes).

5. Stir in cornstarch paste to thicken. Serve at once.

VARIATION: For the pork, substitute cooked chicken, ham or beef.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.