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CATEGORY CUISINE TAG YIELD
Grains, Meats, Vegetables Chinese Chinese5 4 servings

INGREDIENTS

1 lb String beans
1 tb Sugar
2 c Oil; for deep-frying
2 tb Chicken stock
1 sl Ginger; chopped
2 Scallions; chopped
1/4 lb Ground pork
2 tb Red wine vinegar
1/4 c Szechuan preserved; vegetable; chopped
1 tb Sesame seed oil
1 ts Salt
1 tb Soy sauce

INSTRUCTIONS

1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces.
Dry on paper towel.
2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans
until wrinkled, about 5 min. Turn frequently. Drain. Remove.
3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. tir
fry until color changes. Add preserved vegetable. Add beans, salt, soy
sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3
ingredients. Stir fry for 1 minute or until thoroughly heated.
Serve hot or cold You can find the preserved vegeable in the canned food
section of most Asian groceries. I find that stir frying >> the string
beans in a little bit of oil works as well as deep frying them in 2 cups of
oil.
Here's a recipe from "Madame Wong's Long Life Chinese Cookbook." I don't
know about the long life bit, but the dish is quite good. I hope it's the
one you are looking for. Formatted by Elaine Radis
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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