Sichuan Stir Fried Yard Long Beans Recipe

  • 3/4 pound yard-long beans, approx.
  • 1 tablespoon canola oil
  • 1/2 med-sized red bell pepper, cut into fine slivers
  • 1 tablespoon finely minced fresh ginger-root
  • 1/4 pound ground pork or pork sausage
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon Chinese black bean-garlic sauce
  • 1 tablespoon water
Rinse the beans. Line up several beans at a time and cut off the stem ends; cut into 2-inch lengths.

In a large heavy skillet or wok, heat the oil over medium-high heat. When hot, add the beans and bell pepper. Stir-fry 8 minutes. Reduce heat to medium after 5 minutes. Remove from the pan and set aside.

In the same skillet, add the ginger, pork, pepper flakes and soy sauce. Stir-fry, breaking up the pork with a spatula, and cook until the pork is cooked through. Remove most of the grease in the pan. Stir the sugar, black bean-garlic sauce and water into the pork, then put the beans back into the pan and cook, stirring often, 4-5 minutes, or until the beans are cooked. Taste a few of the beans. There should be no raw flavor, but crunchy, firm texture.

This main entree can be served with rice.

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