Yard-Long Beans with Pork

Name: Yard-Long Beans with Pork
Yield: 2 servings as a main course, 4 as part of a Chinese meal
Cuisine: Chinese
Ingredients: 4 ounces coarse-ground pork (preferably rather fatty); 4 ounces coarse-ground pork (preferably rather fatty); 3 teaspoons soy sauce; ¼ teaspoon sugar; 2 tablespoons peanut oil, approximately; ½ pound yard-long beans, trimmed and cut in 3-inch lengths; ½ teaspoon minced garlic

Preparation info

2
servings as a main course as part of a Chinese meal

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Mary Beth Clark ran a cooking school in New York in which she taught Chinese and Southeast Asian cuisines, among several subjects. She has adapted this Szechuan dish of chewy beans to fit the needs of this book, and of an American audience that steers away from deep-fat frying.

Ingredients

4 ounces coarse-ground pork (preferably rather fatty)
3 teaspoons soy sauce
¼

Americas
Asia
United States
China
Sichuan
New York City
Main course

Method

Blend pork well with 1½ teaspoons of the soy sauce. Combine remaining soy sauce and sugar and stir to mix.
Heat a wok and pour 1 tablespoon oil around the rim. Toss beans