13 Jan – stir fry veggies w/left over pork roast and dry cooked string beans (one of my favorties!), white rice.

real name: Dry-Fried Long Beans

1 lb. long Asian beans
oil for frying
3 T. oil
6 oz. ground beef
1 T. ginger root, ground
2 T. soy sauce
4 T. water
1 T. sesame oil
1 tsp. black pepper

Cut beans into 4-inch lengths. Heat oil in a wok (I used a cast iron dutch oven) and deep fry beans (I just put a small amount of oil in the bottom of the dutch oven, I did not really deep fry) until they are wrinkled (2–3 minutes). Remove from wok, drain, and keep warm. Pour off any excess oil, leave just a coating of oil in the wok or dutch oven, fry the beef, ginger, and soy sauce for 3 minutes. Add water, sesame oil, and pepper and stir over high heat until almost dry. Pile meat and sauce onto beans and serve hot.