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Pickled Long Beans

Vegetables, also Vegetarian Foods

Pickled Long Beans
1 cup quarter-inch sliced long beans, ends removed
1/2 cup Chinese red rice vinegar
1 Tablespoon coarse salt
1/4 pound minced or ground beef (optional)
1 Tablespoon mushroom soy sauce
2 Tablespoons vegetable oil
1 large clove garlic, minced finely
1 chili pepper, seeded then minced finely
1 teaspoon sugar
1 teaspoon cornstarch mixed with one tablespoon of water
1. Marinate long beans in vinegar and salt solution for six hours or overnight, covered and in the refrigerator.
2. Remove beans and drain well.
3. Mix meat and soy sauce and let sit for fifteen minutes.
4. Heat oil and stir-fry the beef mixture for one minute before adding the garlic and the chili pepper pieces, and stir-fry another minute, then add the beans and the sugar, and continue to cook another two minutes before adding the cornstarch water. Stir-fry another minute until beans and meat, if used, are coated and starch solution is clear, Serve hot, warm, or cold, as desired.

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