String beans with szechwan preserved vegetabl

Yield: 4 servings

Measure Ingredient
1 pounds String beans
1 tablespoon Sugar
2 cups Oil; for deep-frying
2 tablespoons Chicken stock
1 \N Slice ginger; chopped
2 \N Scallions; chopped
¼ pounds Ground pork
2 tablespoons Red wine vinegar
¼ 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 1½ 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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