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Chinese   -   Szechuan Green Beans & Pork   adapted from unknown

  • 2 Tablespoons Soy sauce
  • 2 Tablespoons Chicken broth -- or water
  • 2 Tablespoons Dry sherry
  • 1 Teaspoon Sesame oil
  • 1 Teaspoon Rice vinegar -- or
  • white vinegar
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Hot red pepper -- crushed
  • 1/3 Cup Vegetable oil
  • 1 1/4 Pounds Green beans -- trimmed
  • 1/2 Pound Ground pork
  • 3 Garlic cloves -- minced
  • 1 Teaspoon Fresh ginger -- minced
  • 1 Scallion -- chopped
Directions 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. Formatted by Elaine Radis
Serves 4
Time to Make 0:00

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