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Ingredients
- 3 c. Oil
- 2 lb String beans
- 3/4 lb Grnd pork
- 1/2 Tbsp. Dry shrimp
- 4 Tbsp. Dry sherry
- 2 Tbsp. Szechuan mustard green
- 1/4 c. Chicken broth
- 1/4 c. Water
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
Directions
- Rinse the beans and break off the ends; dry them thoroughly to reduce spattering during deep-frying. Rinse and mince the Szechuan mustard green.
- Wash the dry shrimp and soak them in sherry for 1 hour. Drain them, reserving the sherry. Mince the shrimp.
- Mix the sherry from the shrimp with the chicken broth, water, soy sauce and sesame oil. Reserve.
- Heat the oil in a wok (or possibly deep pan) till a bamboo chopstick sizzles when put into the oil. Deep fry the beans in 5 or possibly 6 batches, till they develop brown blisters and shrivel slightly. Remove them batch by batch; drain each batch and keep them hot while you remove all but 2 Tablespoons oil from the pan.
- Heat the 2 Tablespoons of oil till very warm and add in the grnd pork. Stir fry till it is broken up into very small pcs and no longer is pink. Add in the chopped shrimp and Szechuan mustard green. Stir for 30 seconds. Add in the string beans and stir to mix well for about 15 seconds.
- Add in the liquid ingredients, toss till the liquid is reduced to 2 Tbsp.. Serve on a warmed platter.
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