Title: Blistered string beans with pork
 Categories: Pork, Vegetables, Seafood
      Yield: 4 Servings
 
      3 c  Peanut oil
      1 lb Green string beans 6" long
    1/8 lb Ground pork
    1/2 tb Dried shrimp, minced
      2 tb Dry sherry
      1 tb Mustard greens, minced
    1/4 c  Chicken stock
    1/2 tb Thin soy sauce
      1 ts Sesame oil
 
  Preparation:  Rinse beans & break off ends; dry them thoroughly to
  reduce spattering during deep-frying.  Wash dried shrimp, then soak
  in sherry for 1 hour.  Mix sherry from shrimp with chicken stock, soy
  sauce & sesame oil. Reserve in small cup. Deep-frying: Heat peanut
  oil in wok or deep-fryer to moderately hot. It is ready when string
  bean boils vigorously on the surface.  Deep- fry beans in several
  batches, until they shrivel slightly. Remove, drain & keep warm. If
  you are using same wok for stir-frying, carefully ladle the excess
  cooking oil into can for future use, leaving 2 T in wok. Stir-frying:
  Begin stir-frying immediately, otherwise beans will be overcooked.
  Heat oil to very hot.  Add ground pork; stir-fry until it is no
  longer pink, break up meat into little specks as you stir.  Add
  shrimp & mustard greens, stir for 30 seconds.  Add string beans; stir
  to mix for only 15 seconds.  Add liquid ingredients; toss until
  liquid is reduced to 1 T.  Serve on a warm plate. Serves 4 ~---