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Serves
6
Author Notes
My family loves Chinese food and we found a version of this recipe in a newspaper years ago, and have perfected it. It is probably the most requested dish I make. —Deborah Dowd
Ingredients
1 1/2 pounds
fresh green beans with ends removed
1 pound
reduced fat bulk pork sausage
1/2 cup
brown bean paste
1 tablespoon
sugar or Splenda-
juice of 1 lime
1 teaspoon
chili and garlic paste (Add 1/4 tsp. at a time until you get to the spiciness you like)
3 cups
vegetable or peanut oil for frying
Directions
- Heat oil until a cube of bread browns easily, but doesn’t burn.
- In several batches, fry beans until skins blister, but don’t let them brown. Remove from hot oil and drain on paper towels.
- In several batches, fry beans until skins blister, but don’t let them brown. Remove from hot oil and drain on paper towels.
- Meanwhile brown the sausage in a pan, breaking up the meat, until all pink is gone.
- Add brown bean paste, sugar , lime juice and chili paste to taste (my family likes hot, but you may not want yours quite so hot).
- Once sauce is the way you like it, stir in the beans and keep hot until serving.