blake murphy wrote:
> On Fri, 05 Jun 2009 12:33:17 -0400, Jean B. wrote:
>
>> l, not -l wrote:
>>> On 4-Jun-2009, "Jean B." > wrote:
>>>
>>>> Fu qi fei pian (I hope I remembered how to spell this) and Sichuan
>>>> green beans.
>>> Was Sichuam GB take-out our homemade? If homemade, how about sharing your
>>> recipe. I bought green beans this morning and planned to make Szechuan
>>> Green Beans with Ground Pork; I'd be interested in comparing recipes.
>>>
>>> * Exported from MasterCook *
>>>
>>> Szechuan Green Beans with Ground Pork
>>>
>>> Recipe By :Katie and Leeann Chin
>>> Serving Size : 6 Preparation Time :0:00
>>> Categories :
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 1 pound ground pork -- lean
>>> 2 teaspoons cornstarch
>>> 1/4 teaspoon salt
>>> 1/4 teaspoon white pepper -- freshly ground
>>> 2 teaspoons peanut oil
>>> 5 cups green beans -- cut in halves
>>> 2 teaspoons fresh garlic -- minced
>>> 4 tablespoons hoisin sauce
>>> 2 teaspoons sugar
>>> 2 teaspoons crushed red pepper
>>> 4 teaspoons low-sodium soy sauce
>>> hot cooked white rice, if desired
>>>
>>> Combine the first 4 ingredients in a medium bowl. Heat oil in a large
>>> nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic;
>>> cook 3 minutes or until pork loses its pink color, stirring to crumble.
>>>
>>> Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl,
>>> stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until
>>> thoroughly heated, stirring frequently.
>>>
>>>
>>> Serving Ideas : Serve over rice.
>> That was take-out. The recipes I see usually involve
>> double-cooking the beans. The first step is deep-frying them, and
>> I don't deep-fry. I am sure that recipes that interest me
>> wouldn't contain hoisin sauce, and they would contain bits of
>> Sichuan preserved vegetable [now I am blanking--IS that what the
>> little morsels are?].
>
> well, it seems to me i have seen recipes that didn't call for deep-frying,
> but rather a lengthier stir-fry with maybe a little more oil. (the recipe
> above doesn't call for the beans to be fried until they look a little
> mottled, the effect you get from deep-frying.)
>
> if you object to the hoisin, you could used some plain bean sauce, or sub
> some hot bean paste and a little sweet bean paste for the hoisin and
> crushed red pepper.
>
> something like this, maybe:
>
> <http://www.siliconeer.com/past_issues/2009/january-2009/jan09-recipe-szechuan-string-beans.html>
>
> or this:
>
> <http://www.seasonednoob.com/?p=345>
>
> your pal,
> blake

Oh, sure. I see occasional recipes that don't require deep-fat
frying, which is encouraging. I suppose one of my old books has a
recipe I can start with--if Dunlop doesn't.


--
Jean B.