Title: Szechuan Green Beans and Pork
Categories: Chinese, Pork
Yield: 4 Servings

2 tb Soy sauce
2 tb Chicken broth; or water
2 tb Dry sherry
1 ts Sesame oil
1 ts Rice vinegar; or white
-vinegar
1 ts Sugar
1/2 ts Salt
1/2 ts Hot red pepper; crushed
1/3 c Vegetable oil
1 1/4 lb Green beans; trimmed
1/2 lb Ground pork
3 Garlic cloves; minced
1 ts Fresh ginger; minced
1 Scallion; chopped

In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil,
vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in. skillet,
heat veg. oil until very hot but not smoking. In 2 batches, fry green beans
over high heat, turning often with kitchen tongs, until bright green & just
beginning to brown, about 2 minutes. Transfer beans to paper towels to
drain. Discard oil remaining in wok.

Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to break
up lumps of meat, until pork loses its pink color, about 3 minutes. Add
green beans & stir-fry 1 minute longer. Stir in reserved sauce & cook until
liquid isalmost evaropated, about 1 minute. Transfer to a serving dish,
sprinkle scallion over top.

This recipe also works well if you use 2-3 tablespoons of oil in a nonstick
wok or pan.

Posted to recipelu-digest by RecipeLu on Feb 15,
1998