Source: The Love of Chinese Cooking: Kenneth Lo
Region: China
Rating: 10
Top and tail the beans. Dissolve the stock cube in the broth. Crush the garlic and cut the spring onions (scallions) into thin rounds.
Heat the broth in a large saucepan. Add the beans and simmer until nearly all the liquid has evaporated, turning them constantly. Heat the oil and fat in a large frying-pan over moderate heat. Add the garlic, salt and spring onions (scallions). Stir and turn them in the hot fat for 1/2 minute. Add the beans and stir and turn them in the fat until they are well coated. Sprinkle with soya sauce, sugar, and sherry. Stir-fry for a further 1 minute.
Turn on to a warmed dish. This is an excellent dish to accompany rice and meat.
Ingredients
Directions
Top and tail the beans. Dissolve the stock cube in the broth. Crush the garlic and cut the spring onions (scallions) into thin rounds.
Heat the broth in a large saucepan. Add the beans and simmer until nearly all the liquid has evaporated, turning them constantly. Heat the oil and fat in a large frying-pan over moderate heat. Add the garlic, salt and spring onions (scallions). Stir and turn them in the hot fat for 1/2 minute. Add the beans and stir and turn them in the fat until they are well coated. Sprinkle with soya sauce, sugar, and sherry. Stir-fry for a further 1 minute.
Turn on to a warmed dish. This is an excellent dish to accompany rice and meat.