Skip to content

String Beans

A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).

A historical recipe

Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Method

  1. 1 lb.
  2. string beans ½ lb.
  3. chopped meat 2 teaspoons black soy bean sauce salt and pepper Remove strings from beans, break up into one and one-half inch lengths.
  4. Wash clean.
  5. Put just enough water to cover.
  6. Bring it to a boil and pour off the water.
  7. Fry the chopped meat in red hot pan, previously greased with fat.
  8. Add cooked beans to the meat.
  9. Cook mixture until meat and beans are tender.