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Dry-Fried String Beans
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dry-Fried String Beans

Date Added: January 05, 2014

Ingredients:

1 1/2 Pounds Beans cut
1 Cup Vegetable Oil (for frying)
1 Tablespoon Scallion
1 Teaspoon Garlic
1/2 Teaspoon Chili Paste or hot sauce
2 Tablespoons Soy Sauce low sodium
1 Tablespoon Dry Sherry or rice wine
1 Tablespoon Sugar confectioner'
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Directions:

1. 1-Wash the beans under running water; drain well on paper towels.

2. 2-In a wok or skillet, heat the oil until just before it smokes.

3. Add the beans, standing back to avoid being spattered with oil.

4. Cook the beans over high heat, stirring and turning frequently, until they are wrinkled and lightly browned, about 7 minutes.

5. Remove the beans with a slotted spoon and place in a colander to drain; set aside.

6. 3-Discard all but 2 tablespoons of the oil from the skillet.

7. Over high heat, reheat the remaining oil. Add the scallions, garlic and Szechuan paste and stir-fry for 20 seconds.

8. Add the soy sauce; stir. 4-Put the beans back into the skillet.

9. Add teh wine and sugar and stir until well mixed, about 1 minute.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Beans, MSG, Sulfites, Spring Onion, Garlic, Natural Sweeteners, Alcohol, Hot Pepper allergies.
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