The original recipe calls for rice wine; I substituted rice wine vinegar.
Trim, wash and parboil beans for 2 minutes in rapidly boiling water. Drain
and rinse with cold water.
Heat sesame seeds in a dry frying pan over moderate heat. remove when
seeds begin to pop.
Combine the sugar, rice wine vinegar, white pepper, soy sauce, sesame oil
and MSG for the seasoning mixture.
Put a wok on very high heat. When very hot, add oil, salt and then the
beans and stir-fry for 1 minute. Add the seasoning mixture and stir-fry
for another minute. Add sesame seeds and blend well. Transfer to a heated
platter.
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Per serving: 103 Calories; 10g Fat (84% calories from fat); 0g Protein; 4g
Carbohydrate; 0mg Cholesterol; 267mg Sodium
