MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Sichuan Dry-Fried String Beans
  Categories: Chinese, Vegetables, Ceideburg 2
       Yield: 4 servings
  
       1 tb Dried shrimp
       1 tb Preserved Sichuan Preserved
            -Vegetable (jar choy)
       3 c  Peanut oil for deep frying
       1 lb String beans, snapped in
            -half
       1 tb Minced ginger
       1 tb Finely chopped garlic
       4 oz Ground pork butt
       1    Green onion, minced
       1 ts 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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