---------- Recipe via Meal-Master (tm) v8.03

     Title: Dry-Fried String Beans
Categories: China
     Yield: 4 Servings

 1 1/2 lb String beans
     1 c  Vegetable oil
     1 tb Scallions -- chopped
     1 ts Garlic -- chopped
   1/2 ts Szechuan chili paste -- or
          -hot sauce
     2 tb Soy sauce, low sodium
     1 tb Dry sherry -- or rice wine
     1 tb Sugar

 Wash the beans under running water; drain well on
 paper towels.

 In a wok or skillet, heat the oil until just before it
 smokes. Add the beans, standing back to avoid being
 spattered with oil.  Cook the beans over high heat,
 stirring and turning frequently, until they are
 wrinkled and lightly browned, about 7 minutes.  Remove
 the beans with a slotted spoon and place in a colander
 to drain; set aside.

 Discard all but 2 tb of the oil from the skillet.
 Over high heat, reheat the remaining oil. Add the
 scallions, garlic and Szechuan paste and stir-fry for
 20 seconds. Add the soy sauce; stir.

 Put the beans back into the skillet. Add the wine and
 sugar and stir until well mixed, about 1 minute.
 Remove from skillet and serve.

 Recipe from Burt Wolf's Eating Well cookbook--Jo Merrill
 A recipe from Shun Lee's Restaurant in New York.
 Message 183 Mon Dec 06, 1993
 MM by Cuz

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