Prep 25 mins
Cook 10 mins
An authentic Szechuan dish, served in the best Chinese restaurants. You can serve it as an entree in a multi-course Chinese dinner or as an unusual vegetable dish in a western style meal.
- 1 lb green beans, cut 2 inches
- deep frying oil, heated to 325 to 350 degrees f (sala or peanut oil)
- 1 slice fresh ginger, minced (about 1/2 - 1 teaspoon)
- 1⁄4 lb ground pork
- 1⁄4 cup cha choy, chopped
- 1 teaspoon salt
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 2 tablespoons chicken stock
- 2 scallions, minced
- 2 tablespoons cider vinegar (or Chinese red vinegar)
- 1 teaspoon sesame oil
- *Regularor Chinese long beans.
- **Chachoy is a moderately spicy pickled Chinese root vegetable packed in salt and chilies.
- It comes in cans.
- It should be rinsed in cold running water to remove the seasonings.
- Unused cha choy keeps for a long time refrigerated in a zipper bag.
- Deep fry the beans until they're well wrinkled, about 3- 4 minutes.
- Pour into a sieve to drain.
- Heat 1- 2 T oil in a wok.
- Stir in the ginger and add the pork.
- Stir fry until the pork is just cooked.
- Stir in the cha choy, then the beans to blend.
- Pour in the sauce and continue to stir until it dries up.
- Finally, stir in the scallions, vinegar and sesame oil.