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Thu, Aug-01-02, 08:17
I re-worked a recipe that I found from the Wild Ginger Restaurant in Seattle. We love spicy food, especially spicy Asian food, so this really hit the spot. Here's the recipe, if anyone else would like to try. The only significant carbs to count are in the pickled turnip and the Splenda.

Wild Ginger Sichuan Green Beans

1 pound tender green beans (I used Chinese Long Green Beans)
1/2 pound minced pork

1 tablespoon Sichuan "pickled salted turnip stripped in
dressing sauce " (purchased at Asian Grocery
made by Fu Chi Foods Co. LTD (made in Taiwan)- (I'm sure other brands will do just as well)
(I used 12 pieces = 3 carbs)

1 teaspoon Asian hot red chili flakes
2 tablespoons peanut oil, divided
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Splenda = 0.5 carbs

Wash beans and cut off ends.

Chop turnip as fine as you can.

Finely chop very lean pork (the eyes of chop will do - I used
cubed pork steak because that is what I had..... ground pork would probably do just as well)

Mix sesame oil, soy sauce, rice wine vinegar and Splenda in
small bowl and set aside.

Heat 1 tablespoon peanut oil in wok to 400 degrees (smoking!)

Fry beans for 60-90 seconds (until they begin to wrinkle)
Remove beans from oil and drain.

Add the other tablesoon of peanut oil and heat until it starts to

Add pork, pickled turnip and chili flakes to hot oil and stir fry for
10 seconds.

Add sauce and heat for 15 seconds.

Add beans and toss for 30 seconds or until most of the liquid is
absorbed by the beans.

Serve immediately and enjoy!