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Long Beans and Sauce

Vegetables, also Vegetarian Foods

Long Beans and Sauce
1 pound long beans, ends removed, then cut into three-inch lengths
5 Tablespoons vegetable oil
1/4 pound minced sirloin beef (or minced pickled mustard green)
1 Tablespoons sa cha or chili sauce
2 teaspoons Chinese rice wine
1. Heat wok and add one cup water and the beans and boil until all the water is evaporated. Then slowly add the oil and stir-fry for two minutes, remove the beans and drain on paper towels, and let then sit for ten minutes. Discard all but a teaspoon of the oil.
2. Reheat wok with the oil and add beef or mustard greens and stir-fry one minute then add sacha sauce and stir-fry another minute before adding the rice wine. Boil until it evaporates, then serve.

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