Emeril's Favorite Chinese Green Beans (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
6 ounces ground pork |
4 1/2 teaspoons soy sauce, plus 3 tablespoons |
1/2 teaspoon essence, recipe follows |
1/4 cup dried shrimp |
1/2 cup hot water |
1/4 cup vegetable oil |
1/2 pound chinese long beans, stem ends trimmed, cut into 3-inch lengths |
1 tablespoon minced garlic |
2 tablespoons hoisin sauce |
1 teaspoon sesame oil |
1/4 cup lightly toasted white sesame seeds |
1 1/2 teaspoons sri racha (roasted garlic-red pepper puree) |
1/4 teaspoon red pepper flakes |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a bowl, combine the pork, 4 1/2 teaspoons of the soy sauce, and Essence. Toss to coat and let sit for 10 minutes.
2. In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop.
3. In a large saute pan or skillet, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 6 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the oil and add the pork mixture and stirring constantly, cook until brown, 1 to 2 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the chopped shrimp, greens beans, hoisin, remaining 3 teaspoons of soy sauce, sesame seeds, sri racha, and red pepper flakes. Stir to coat, and cook for 1 minute.
4. Remove from the heat and serve immediately.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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