Braised Long Beans


Photo: flickr user avlxyz

Tags:

vegetable

Yield:

6.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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Ingredients

1 cup oil for frying
1 1/2 pounds Chinese long beans cut in half
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
2 teaspoons minced dried shrimp see * Note
2 teaspoons minced vegetable preserve (optional), see * No
4 garlic cloves minced
1 teaspoon minced ginger root
1 1/2 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon white or rice vinegar
2 green onions minced

Preparation

1
* Note: Chinese vegetable preserve and dried shrimp are available at Asian markets.
2
Heat oil in large skillet to 375 degrees. Drop beans into oil in small batches to avoid causing hot oil to spill or spatter. Fry 1 minute and remove with slotted spoon. Drain on paper towels. (Frying can be done several hours ahead of time).
3
Mix chicken broth with cornstarch and set aside.
4
Heat wok over high heat and add sesame oil. Add shrimp, vegetable preserve, garlic, ginger, sugar, soy sauce, vinegar, onions and cornstarch mixture. Saute 1 minute.
5
Add fried long beans and cook until mixture has thickened slightly and beans are coated with sauce, 2 to 3 minutes.
6
This recipe yields 6 servings.

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