Title: Blistered String Beans with Pork
Categories: Pork Vegetable Seafood
Yield: 4 Servings
| 3 | c | Peanut oil |
| 1 | lb | Green string beans 6" long |
| 1/8 | lb | Ground pork |
| 1/2 | tb | Dried shrimp, minced |
| 2 | tb | Dry sherry |
| 1 | tb | Mustard greens, minced |
| 1/4 | c | Chicken stock |
| 1/2 | tb | Thin soy sauce |
| 1 | ts | Sesame oil |
Preparation: Rinse beans & break off ends; dry them thoroughly to reduce
spattering during deep-frying. Wash dried shrimp, then soak in sherry for
1 hour. Mix sherry from shrimp with chicken stock, soy sauce & sesame oil.
Reserve in small cup. Deep-frying: Heat peanut oil in wok or deep-fryer to
moderately hot. It is ready when string bean boils vigorously on the
surface. Deep- fry beans in several batches, until they shrivel slightly.
Remove, drain & keep warm. If you are using same wok for stir-frying,
carefully ladle the excess cooking oil into can for future use, leaving 2 T
in wok. Stir-frying: Begin stir-frying immediately, otherwise beans will be
overcooked. Heat oil to very hot. Add ground pork; stir-fry until it is
no longer pink, break up meat into little specks as you stir. Add shrimp &
mustard greens, stir for 30 seconds. Add string beans; stir to mix for
only 15 seconds. Add liquid ingredients; toss until liquid is reduced to 1
T. Serve on a warm plate. Serves 4 ~---