Name: Four-Season Beans (Sei Guai Dau)
Cuisine: China
Ingredients: ¼ teaspoon light soy sauce; ½ teaspoon Shao-Hsing wine or sherry; ¼ teaspoon cornstarch; 3 tablespoons fresh pork, cut into ⅛-inch dice; ½ teaspoon sesame oil; ⅛ teaspoon Shao-Hsing wine or sherry; ⅛ teaspoon white vinegar; ¼ teaspoon sugar; Pinch of white pepper; ½ teaspoon white vinegar; ½ teaspoon sugar; 1 teaspoon dark soy sauce; 2 teaspoons minced garlic; 2 teaspoons minced ginger; 12 ounces fresh green string beans: remove both ends, wash, dry very thoroughly because they are to be oil-blanched; 3 tablespoons chicken broth; 3 cups peanut oil; 1 teaspoon cornstarch

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

We Chinese call these four-season beans simply because green string beans are available to us throughout the year.

Ingredients

3 tablespoons fresh pork, cut into ⅛-inch dice

Method

Marinate pork for 30 minutes.
Heat a wok over high heat for 40 seconds. Add peanut oil. When a wisp of white smoke appears, lower beans into oil with a Chinese strainer and oil-blanch for 2 minutes or until beans soften (see directions for oil-blanching). Remove with a strainer and drain over a bowl.
Pour off oil fro