1 1/2 lb Green beans
2 tbsp Dry sherry
3 Cloves garlic, minced
2 tsp Ginger root, minced
1/2 cup Chicken-flavored stock
2 tbsp Soy sauce
1 tbsp Sherry
1/2 tsp Sesame oil
1 1/2 tsp Cornstarch
4 Scallions, sliced
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Blanch green beans in boiling water for 3 minutes. Drain, run under cool water to stop cooking and pat dry.
Heat wok over medium high heat. Add sherry, garlic and ginger. Stir for a few seconds. Add green beans and stir for a minute. Add stock, soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir. Reduce to simmer and cook for another 3 minutes until sauce is thickened. Stir in scallions and serve.
Recipe by: Net
Posted to Digest eat-lf.v097.n324 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Dec 23, 97
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