Sally'S Szechuan String Beans

• 1 1/2 lb. fresh string beans
• 3 oz. dried baby shrimp
• 5 c. oil
• 5 oz. ground lean pork
• 2 tsp. ginger, chopped
• 2 oz. chopped Szechuan (preserved vegetable)
• 1 Tbsp. soy sauce
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 Tbsp. sherry
• 2 Tbsp. water
• 1/2 Tbsp. vinegar
• 1 tsp. sesame oil
• 2 Tbsp. scallions, chopped

1. Cut string beans into 5-inch sections.
2. Soak shrimp in warm water for 5 minutes and chop into small pieces.
3. Heat oil in wok until very hot (315u0b0) and deep fry string beans until just wrinkled, about 1 minute.
4. Remove beans and drain oil.
5. Put 3 tablespoons oil back into skillet and stir-fry pork.
6. Add ginger, shrimp, Szechuan, soy sauce, salt, sugar, sherry, water and string beans.
7. Stir well over high heat until sauce is gone.
8. Add vinegar and sesame oil and sprinkle chopped scallions over all, stirring evenly.
9. Remove from heat and serve.
10. Serves 6.

fresh string beans, baby shrimp, oil, ground lean pork, ginger, szechuan, soy sauce, salt, sugar, sherry, water, vinegar, sesame oil, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872064 (may not work)