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Dry-fried String Beans

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables China 4 Servings

INGREDIENTS

1 1/2 lb String beans
1 c Vegetable oil
1 T Scallions, chopped
1 t Garlic, chopped
1/2 t Szechuan chili paste, or
hot sauce
2 T Soy sauce, low sodium
1 T Dry sherry, or rice wine
1 T Sugar

INSTRUCTIONS

-Wash the beans under running water; drain well on paper towels.  2-In
a wok or skillet, heat the oil until just before it smokes. Add  the
beans, standing back to avoid being spattered with oil.  Cook the
beans over high heat, stirring and turning frequently, until they are
wrinkled and lightly browned, about 7 minutes.  Remove the beans with
a slotted spoon and place in a colander to drain; set aside.  3-Discard
all but 2 tablespoons of the oil from the skillet.  Over  high heat,
reheat the remaining oil. Add the scallions, garlic and  Szechuan paste
and stir-fry for 20 seconds. Add the soy sauce; stir.  4-Put the beans
back into the skillet. Add teh wine and sugar and  stir until well
mixed, about 1 minute. Remove from skillet and serve.  Recipe from Burt
Wolf's Eating Well cookbook--Jo Merrill A recipe  from Shun Lee's
Restaurant in New York. Message 183 Mon Dec 06, 1993  MM by Cuz  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 500
Calories From Fat: 482
Total Fat: 54.5g
Cholesterol: 0mg
Sodium: 275mg
Potassium: 22mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 3.3g
Protein: <1g


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