*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         String beans
    1      tablespoon    Sugar
    2      cups          Oil -- for deep-frying
    2      tablespoons   Chicken stock
    1                    Slice ginger -- chopped
    2                    Scallions -- chopped
      1/4  pound         Ground pork
    2      tablespoons   Red wine vinegar
      1/4  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 1 1/2 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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