Braised Long Beans

Photo: flickr user avlxyz

Ingredients

1 cup oil for frying

1 1/2 pounds Chinese long beans cut in half

1/4 cup chicken broth

1 teaspoon cornstarch

1 teaspoon sesame oil

2 teaspoons minced dried shrimp see * Note

2 teaspoons minced vegetable preserve (optional), see * No

4 garlic cloves minced

1 teaspoon minced ginger root

1 1/2 teaspoons sugar

1 tablespoon soy sauce

1 teaspoon white or rice vinegar

2 green onions minced

Preparation

* Note: Chinese vegetable preserve and dried shrimp are available at Asian markets.

Heat oil in large skillet to 375 degrees. Drop beans into oil in small batches to avoid causing hot oil to spill or spatter. Fry 1 minute and remove with slotted spoon. Drain on paper towels. (Frying can be done several hours ahead of time).

Mix chicken broth with cornstarch and set aside.

Heat wok over high heat and add sesame oil. Add shrimp, vegetable preserve, garlic, ginger, sugar, soy sauce, vinegar, onions and cornstarch mixture. Saute 1 minute.

Add fried long beans and cook until mixture has thickened slightly and beans are coated with sauce, 2 to 3 minutes.

This recipe yields 6 servings.