How To make Stir Fried Longbeans
1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-=OR=- Green beans 1 lb Silk squash or zucchini
2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Coarsely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Oyster sauce
2 tb Rice wine or dry sherry
2 tb Light soy sauce
2 ts Salt
1 ts Sugar
1/2 c Chicken stock
SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside. If you are using the Chinese longbeans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half. Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or large saute pan until hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.
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Recipe:
1 bunch chinese long beans cut into 1.5 inch sections
1/2 lbs pork butt cut into strips
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 package Sichuan Preserved Vegetable (optional) washed
in water and soaked to get rid of some of the salt.
Garlic Salt and Pepper
Season meat with oyster sauce, sesame oil, garlic salt and pepper. Cook long beans in a bit of olive oil. Add preserved veg if youa re using it. Cook on high for 1 minute covered. Stir well, cover another minute. Stir well and set aside. Cook meat in a little olive oil. Cook until well browned. Add beans back into the mix, cook down the liquid. Enjoy!
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