Szechuan Dry Fried Green Beans

• 2 tablespoons peanut oil
• 34 lb stringed green beans, with ends snapped off and rinsed and dried
• 12 tablespoon dried shrimp, soaked and minced
• 3 garlic cloves, peeled and minced
• 1 inch piece gingerroot, peeled and minced
• 3 tablespoons preserved radish, rinsed and minced (optional)
• 14 lb ground pork, minced
• 1 tablespoon soy sauce
• 2 drops sesame oil

1. Heat wok on medium high heat until it smokes.
2. Add peanut oil, and heat until it is nearly smoking.
3. Drop in green beansmake sure they are dry!
4. Stir and fry until the beans dry out, shrivel slightly and begin to char to a dark brown in spots.
5. Remove when they are quite wrinkled and somewhat charred, and drain on paper towels.
6. Crank heat up to high and add all minced seasonings except pork.
7. Stir and fry thirty seconds until very fragrant.
8. Add minced pork, and stir with a chopping motion with the wok shovel to break it apart.
9. Cook this way until almost all of the pink is goneput beans back into wok.
10. Stir and fry for ten seconds to blend, then add soy sauce and continue stir frying until all pink is gone.
11. Remove from heat, stir in sesame oil.

peanut oil, green beans, shrimp, garlic, gingerroot, preserved radish, ground pork, soy sauce, sesame oil

Taken from www.food.com/recipe/szechuan-dry-fried-green-beans-209272 (may not work)