Yield: 4 Servings
|1½ pounds||String beans|
|1 cup||Vegetable oil|
|1 tablespoon||Scallions -- chopped|
|1 teaspoon||Garlic -- chopped|
|½ teaspoon||Szechuan chili paste -- or hot sauce|
|2 tablespoons||Soy sauce, low sodium|
|1 tablespoon||Dry sherry -- or rice wine|
1-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