2 tablespoons of. soy sauce
2 tablespoons of. chicken broth -or- water
2 tablespoons of. dry sherry
1 teaspoon. sesame oil
1 teaspoon. grain vinegar -or- white-colored vinegar
1 teaspoon. sugar
1/2 teaspoon. salt
1/2 teaspoon. hot red pepper flakes, crushed
1/3 c. vegetable oil
1 1/4 lb. eco-friendly beans, trimmed
1/2 lb. ground pork
3 garlic clove cloves, minced
1 teaspoon. fresh ginger root, minced
1 scallion, chopped
In a tiny bowl combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt and hot pepper put aside. Inside a wok or 12-inch skillet, heat vegetable oil until hot although not smoking. By 50 Percent batches, fry eco-friendly beans over high temperature, turning frequently with kitchen tongs, until vibrant eco-friendly and merely starting to brown, a couple of minutes. Transfer beans to sponges to empty. Discard oil residing in wok.
Reduce heat to medium. Add pork, garlic clove and ginger root and prepare, stirring to interrupt up protuberances of meat, until pork loses its pink color, about 3 minutes. Add eco-friendly beans and stir-fry one minute longer. Stir in reserved sauce and prepare until liquid is nearly evaporated, about one minute. Transfer to some serving dish, sprinkle scallion over top.
This recipe also is effective if you are using 2-3 tablespoons oil inside a nonstick wok or pan.
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