a nice recipe
Jun. 24th, 2004 03:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pâté-eating-vegetarian-approved dry-fried string beans
about 1 lb, sting beans, washed and trimmed
1/2 in peanut oil in bottom of wok
2 green onions, coarsely chopped
8 or so dried chilies
1 - 1 1/2 tsp chopped ginger
1 red pepper, chopped in 1/2 in chunks
dark soy
light soy
mirin (cooking wine)
sesame oil
2 eggs
Heat oil over medium heat ‘til almost smoking in wok, add beans, cook over medium heat, stirring every minute or so until colour brightens and beans start to shrivel.
Remove beans from wok, dump in colander in sink, leaving oil in wok. Dump green onions, chilies and ginger in hot oil, stir for a few seconds. Add red pepper chunks, stir for another minute or so.
Add a generous shake or two of dark soy (probably a tablespoon or a bit more), a scant shake of light soy (half-teaspoon?), a quick drizzle of mirin (a couple of teaspoons?) and a quick drizzle of sesame oil. Stir for a few seconds, then break two eggs over resulting mixture and stir continuously until egg is cooked and broken up. It will look like ground meat and pick up the taste of the sauce.
Return beans to wok, stir and heat, covered, for a couple of minutes.
Serve hot with rice or cold as some kind of bean salad, preferably at a great garden party chez
moonlightjoy and
emjayne.
Happy St. Jean Baptiste!
about 1 lb, sting beans, washed and trimmed
1/2 in peanut oil in bottom of wok
2 green onions, coarsely chopped
8 or so dried chilies
1 - 1 1/2 tsp chopped ginger
1 red pepper, chopped in 1/2 in chunks
dark soy
light soy
mirin (cooking wine)
sesame oil
2 eggs
Heat oil over medium heat ‘til almost smoking in wok, add beans, cook over medium heat, stirring every minute or so until colour brightens and beans start to shrivel.
Remove beans from wok, dump in colander in sink, leaving oil in wok. Dump green onions, chilies and ginger in hot oil, stir for a few seconds. Add red pepper chunks, stir for another minute or so.
Add a generous shake or two of dark soy (probably a tablespoon or a bit more), a scant shake of light soy (half-teaspoon?), a quick drizzle of mirin (a couple of teaspoons?) and a quick drizzle of sesame oil. Stir for a few seconds, then break two eggs over resulting mixture and stir continuously until egg is cooked and broken up. It will look like ground meat and pick up the taste of the sauce.
Return beans to wok, stir and heat, covered, for a couple of minutes.
Serve hot with rice or cold as some kind of bean salad, preferably at a great garden party chez
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Happy St. Jean Baptiste!