Preparation:

Blanch green beans in boiling water for 3 minutes. Drain, run under cool water to stop cooking and pat dry.

Heat wok over medium high heat. Add sherry, garlic and ginger.

Stir for a few seconds. Add green beans and stir for a minute. Add stock, soy sauce, sesame oil. Combine sherry and cornstarch.

Add to wok. Stir.

Reduce to simmer and cook for another 3 minutes until sauce is thickened. Stir in scallions and serve.

Servings:
Source: Sharon Badian
Submitted by: Recipe Group Member
Date: Mar 14, 1994

• 
• 
• 
• 

•