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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