*  Exported from  MasterCook  *
 
                       Sichuan Dry-Fried String Beans
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Vegetables
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Dried shrimp
    1      tablespoon    Preserved Sichuan Preserved -- Vegetable (jar choy)
    3      cups          Peanut oil for deep frying
    1      pound         String beans -- snapped in
 				=09
    1      tablespoon    Minced ginger
    1      tablespoon    Finely chopped garlic
    4      ounces        Ground pork butt
    1                    Green onion -- minced
    1      teaspoon      Sugar
 
 pn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl of sesame oil=
 
  This green-bean dish is outstanding.  The green beans exude aromatic
 flavors and have an interesting chewy texture.  I do not fry the beans as
 long as traditional recipes call for because I want them to have some
 texture left.
 
  Cover the dried shrimp with hot water for 30 minutes.  Drain.  Chop into
 the consistency of coarse bread crumbs.
 
  Rinse the Sichuan preserved vegetables with cold water to wash off the
 brine and salt; chop into the same texture as the shrimp. In a hot wok add
 the oil and heat to 375F.
 
  Deep fry the beans in two or three batches for 2 to 3 minutes or until they
 look wrinkled, blistered and khaki color.
 
  Remove all but 1 tablespoon of the oil from the wok.  Reheat the wok over
 high heat.
 
  Add the ginger and garlic; stir-fry for 15 seconds.  Add the pork,
 preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke and
 break up the clumps of pork so that it looks crumbled.  Add the green onion,
 sugar, white pepper and soy sauce; toss together to blend.
 
  Return the reserved green beans, chicken stock and sesame oil; toss
 vigorously over high heat until all liquids are reduced and absorbed, about
 2 to 3 minutes.  Serve hot or at room temperature.
 
  Serves 4 to 6.
 
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