Title: Chinese-Style Dry-Fried Green Beans
Categories: Chinese
Yield: 4 Servings

2	tb	Vegetable oil
1 1/2	ts	Ginger, grated
1	lb	Green beans, trimmed
1/2	c	Chicken stock
		Salt to taste

In a 12-inch skillet, heat the vegetable oil over high heat. Add the ginger and saut, stirring, for 30 seconds.

Add the green beans and saut for 3 minutes, tossing occasionally. Add the chicken stock and cook the green beans, tossing occasionally, until all the stock has evaporated and the beans are blistered and somewhat browned, 5-7 minutes. Season with salt and serve immediately.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 62

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