Recipe - String Beans With Szechwan Preserved Vegetabl

1 pound String beans
1 tablespoon Sugar
2 cup Oil; for deepfrying
2 tablespoon Chicken stock
1 sl Ginger; chopped
2 Scallions; chopped
One fourth pound Ground pork
2 tablespoon Red wine vinegar
One fourth cup Szechuan preserved;
vegetable; chopped
1 tablespoon Sesame seed oil
1 teaspoon Salt
1 tablespoon Soy sauce

1.Wash string beans. Cut off ends and string. Cut into 1 One half 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

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