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
