Source: The Love of Chinese Cooking: Kenneth Lo
Region: China
Rating: 10
⅔ cup green beans
½ chicken stock cube
8 cups hot clear broth
4 cloves garlic
2 scallions
3 tbsp vegetable oil
1 ½ tbsp butter
1 tsp salt
1 tsp sugar
1 tbsp soy sauce
1 tbsp dry sherry
1
Top and tail the beans. Dissolve the stock cube in the broth. Crush the garlic and cut the spring onions (scallions) into thin rounds.
2
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.
3
Turn on to a warmed dish. This is an excellent dish to accompany rice and meat.
Ingredients
⅔ cup green beans
½ chicken stock cube
8 cups hot clear broth
4 cloves garlic
2 scallions
3 tbsp vegetable oil
1 ½ tbsp butter
1 tsp salt
1 tsp sugar
1 tbsp soy sauce
1 tbsp dry sherry