Title: Stringbeans in Walnut Sauce
Categories: Vegetable Side Ethnic Chinese
Yield: 6 Servings
| 1 | lb | Fresh string beans |
| 1/4 | lb | Shelled walnuts |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Onion minced |
| 1 | c | Chicken stock |
| 2 | | Garlic cloves minced |
| 2 | ts | Sweet paprika |
| 3 | tb | Cilantro freshly & finely chopped |
| 1 1/2 | ts | Salt |
| 3 | qt | Water |
In mill or with a mortar & pestle, pulverize the walnuts into a paste.
Combine the stock, onions, garlic, paprika, vinegar, salt, walnut paste, &
cilantro. Mix thoroughly. Trim but do not cut the string beans. Bring the
water to boil, add the string beans and boil them for 10 minutes. Drain the
beans well. Add the beans to the walnut paste mixture and toss until coated
completely with the mixture. Serve at once. ORIGIN: Dr. Marina Tuzhik,
Almaty, Kazakhstan