Traditional chinese food

How to Prepare / Make / Cook - ?Traditional chinese food

Traditional chinese food :

Pork Shreds With Green Beans

My husband and I are partial to green beans in season. In this dish, they are practically a meal-in-one.

1 pound green beans
1 cup shredded lean pork (about ½ pound)
1 teaspoon dry sherry
2 teaspoon dry cornstarch
2 tablespoons dark soy sauce
2 tablespoons canola, corn, or peanut oil
1 cup thinly sliced onion
1 slice unpeeled gingerroot, 1 X 1/8 inch
½ cup water
Salt to taste

1. Snap the ends from the green beans and break them into 2 inch pieces. Wash and drain thoroughly.

2. Place the pork in a bolw, stir in the sherry, cornstarch, and soy sauce, and mix well. Set aside.

3. Heat 2 tablespoons of the boil in a wok or stir-fry pan over high heat. Add the gingerroot and stir a few times until the oil is hot and the gingerroot sizzles. Add the onion to the pan and stir-fry for 1 minute. Stir up the pork again and pour it into the pan. Stir-fry for about 3 minutes, or until pork is cooked through. Transfer the meat and onions to a platter.

4. Add the remaining tablespoon of oil to the same pan and stir in the green beans. Stir-fry for about 1 minute. Add the water, stir, bring to a boil, and cover. Reduce the heat to medium-low and cook, covered, for 9 to 12 minutes, depending upon how crisp you like your beans. Stir occasionally for even cooking.

5. Return the meat to the pan and stir thoroughly until the pork and gravy are well mixed into the beans. Taste and add salt, if desired. Discard the gingerroot, if desired, and transfer to a serving platter. Serve hot.

Note See page 44 for directions for shredding the pork.