Szechwan Dry Fried String Beans

Serving Size : 4
Ingredients

for prepare Szechwan Dry Fried String Beans

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	dried shrimp
1	tablespoon	preserved Sichuan preserved - vegetable
3	cups	peanut oil for deep frying
1	pound	string beans - snapped in
1	tablespoon	minced ginger
1	tablespoon	finely chopped garlic
4	ounces	ground pork butt
1		green onion - minced
1	teaspoon	sugar
1	pinch	white pepper
2	teaspoons	dark soy sauce
2	tablespoons	chicken stock
1	dash	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.

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