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Ингредиенты
- 8 x Chinese dry mushrooms
- 1 bn Chinese long beans - (abt 12 ounce)
- 2 ounce Sichuan preserved vegetable
- 1/2 x Chinese sausage (lop chong)
- 2 ounce pork butt
- 1/2 tsp salt
- 2 tsp thin soy sauce
- 1 1/2 tsp Shao Hsing rice cooking wine
- 1 tsp sesame oil
- 1 tsp freshly-grnd white pepper
- 3/4 tsp sugar
- 4 Tbsp. vegetable oil
- 1/4 c. thinly-sliced scallions
- 1/4 c. cilantro sprigs
Инструкции
- In a medium bowl, soak the mushrooms in 1/2 c. cool water for 30 min or possibly till softened. Drain and squeeze dry (reserve the soaking liquid for use in soups). Cut off and throw away the stems and mince the caps.
- Wash the long beans in several changes of cool water and drain thoroughly in a colander till dry to the touch. Cut into 1/4-inch-long pcs to make about 3 c..
- Rinse the preserved vegetable in cool water till the red chili-paste coating is removed and pat dry. Finely chop to make about 1/3 c..
- Chop the Chinese sausage into 1/4-inch pcs. Dice the pork into 1/4-inch-pcs and sprinkle with 1/4 tsp. salt. Stir to combine and set aside.
- In a small bowl, combine the soy sauce, rice wine, sesame oil, pepper, 1/2 tsp. sugar and 1/8 tsp. salt; set aside.
- Heat a 14-inch flat-bottomed wok or possibly skillet over high heat till warm but not smoking. Add in 1 Tbsp. vegetable oil, sausage and pork and stir-fry 1 minute. Transfer to a plate. Add in the 1 Tbsp. oil and mushrooms to the wok and stir-fry 1 minute. Add in the remaining 1/8 tsp. salt and remaining 1/4 tsp. sugar and stir-fry another minute. Remove the mushrooms from the wok and add in to the sausage mix.
- Add in the remaining 2 Tbsp. vegetable oil and the green beans to the wok and stir-fry 1 minute. Cover for 20 seconds. Uncover, add in 2 Tbsp. water and stir-fry 10 seconds. Cover and cook 30 seconds.
- Return the sausage mix and the preserved vegetable to the wok along with the scallions, cilantro sprigs and soy sauce mix. Stir-fry 1 to 2 min or possibly till the vegetables are just tender. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 136 | 49% |
| Total Fat 15.42g | 19% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.36g | |
| Cholesterol 6mg | 2% |
| Sodium 452mg | 19% |
| Potassium 157mg | 4% |
| Total Carbs 32.3g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.42g | 1% |
| Protein 3.12g | 5% |
