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Saturday, April 8, 2017

Stir Fry Beef and Green Beans

5 ounces thinly sliced lean beef
1 tsp sugar
1 Tbsp soy sauce
1 tsp corn starch
1 tsp peanut oil
7 ounces green beans
1 tsp salt
1 cup water
1/2 can straw mushrooms
oil for frying
1 Tbsp finely chopped leek
1 tsp sugar
1 Tbsp soy sauce
1 Tbsp rice wine
1 few drops sesame oil

Cut the slices of beef into pieces about 3/4 to 1 inch long and place in a bowl or deep dish. Add the sugar, soy sauce, cornstarch and peanut oil; mix well and leave to marinate.
String the beans if necessary, wash, and cut into 1 3/4 to 2 inch lengths.
Heat a wok, pour in 2 Tbsp oil and stir-fry the beans lightly; add the salt and the water, cover and simmer until the beans are tender. Remove from the wok and drain.
Drain the canned straw mushrooms.
Heat 2 Tbsp of oil in the wok, add the marinated beef, and stir fry lightly – the meat should still be a little pink.
In another pan, heat 2 Tbsp oil of oil and stir-fry the chopped leek; when the leek starts tor release it’s aroma, add the mushrooms and the beans.
Stir-fry these briefly and then add the mean, sugar, soy sauce, and rice wine. Stir fry quickly over a high heat, and add a few drops of sesame oil to give the dish more flavor.

Joy of Chinese Cooking From: The Joy of Chinese Cooking

Yield: about 1.5 servings

shared at weekend potluck


  1. This looks yummy! I am a huge fan of green beans (well, I pretty much like all vegetables, except the truly obnoxious ones), but have never used them in stir fry. This is genius! I'll be trying it soon.

    1. thanks so much for stopping by seems to me that my mother and grandmother would use beans in every way they could find when in season. My family was farmers so I am glad to share something you want to try
      thanks for stopping by


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