Green beans with minced pork and Pistachio
2 tablespoons dried shrimp
1 tablespoon soy sauce
2 teaspoon Hoisin Sauce
1 teaspoon sesame oil
Vegetable oil for stir frying
½ pound green beans, ends removed and diced
¾ cup roasted whole pistachio nuts
½ yellow onion diced
¼ green onion slices
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 dried chili peppers
1/2 fresh red pepper, diced
1/2 pound lean ground pork
2 tablespoon chopped Sichuan preserved vegetables
Chinese donuts for garnish and topping
Soak shrimp in warm water to cover for 15 minutes; drain. Coarsely chop shrimp and set aside.
Combine sauce ingredients in a small bowl and set aside.
Stir fry diced green beans and pistachios for 2 minutes or until cooked; set aside.
Place wok over high heat. Add garlic, ginger, chili peppers, and red pepper and cook, stirring, until fragrant, about 5 seconds. Add pork and Sichuan preserved vegetables and stir-fry for 1-1/2 minutes or until meat is browned and crumbly. Return green beans and pistachios to wok. Stir in sauce and cook for 1 minute.
Thinly slice Chinese donut, deep fry until crispy.
Toss green bean and pork stir fry with Chinese donuts and serve.
From A Wok For All Seasons by Martin Yan (Doubleday)
Copyright Yan Can Cook Inc., 1988