member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Veggies: Asian Dry-Fried String Beans


    Source of Recipe


    Eating Well

    List of Ingredients




    { Exported from MasterCook Mac }

    Asian Dry-Fried String Beans

    Recipe By:
    Serving Size: 1
    Preparation Time: 0:00
    Categories:

    Amount Measure Ingredient Preparation Method

    Source: Eating Well
    Makes 4 servings

    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


    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.



    ÑÑÑÑÑ

    Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
    _____


    Recipe



    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. Serves 4

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â