dry fried long beans

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* Exported from MasterCook *

 

Dry Fried Long Beans

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon soy sauce

1/2 teaspoon chinese black vinegar

1 tablespoon water

BEANS:

1/8 teaspoon sugar

2 teaspoons peanut oil

1 1/2 teaspoons minced ginger

1 1/2 teaspoons minced garlic

3/4 pound chinese long beans -- trimmed (3/4-1)

cut into 2-inch lengths, and blanched

1 teaspoon toasted sesame seeds (optional)

 

Combine soy sauce, vinegar, water, and sugar. Heat wok over medium-high heat and

add oil. Add ginger and garlic; stir-fry until fragrant. Add beans; stir-fry

until just heated through.

 

Add soy sauce mixture, increase heat to high, and cook until nearly all liquid

is evaporated. Transfer to serving plate and garnish with sesame seeds, if

desired.

 

Servings: 4 to 6 with other dishes.

 

TIP Chinese black vinegar is a dark brown, richly flavored vinegar made from

rice wine. Balsamic vinegar is a close substitute.

 

Source:

" Column 2002-08/28: Vegetables power Asian cuisine "

Copyright:

" Universal Press Syndicate "

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Per Serving (excluding unknown items): 31 Calories; 2g Fat (40.9% calories from

fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 60mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This dish works best with slim Chinese " long " beans, although tender,

young string beans no thicker around than a pencil will work.

 

Nutr. Assoc. : 0 2265 0 0 0 0 0 0 3568 0 0