Sichuan Dry-Fried String Beans

1 tablespoon Dried shrimp

1 tablespoon Preserved Sichuan Preserved -- Vegetable (jarchoy)

3 cups Peanut oil for deep frying

1 pound String beans -- snapped in

1 tablespoon Minced ginger

1 tablespoon Finely chopped garlic

4 ounces Ground pork butt1 Green onion -- minced

1 teaspoon Sugar

pn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl ofsesame oil

This green-bean dish is outstanding. The green beans exude aromaticflavors and have an interesting chewy texture. I do not fry the beansas long as traditional recipes call for because I want them to have sometexture left.

Cover the dried shrimp with hot water for 30 minutes. Drain. Chop intothe consistency of coarse bread crumbs.

Rinse the Sichuan preserved vegetables with cold water to wash off thebrine and salt; chop into the same texture as the shrimp. In a deepfryer add the oil and heat to 375F.

Deep fry the beans in two or three batches for 2 to 3 minutes or untilthey look wrinkled, blistered and khaki color.

Remove all but 1 tablespoon of the oil from the wok. Reheat the wokover high heat.

Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke andbreak up the clumps of pork so that it looks crumbled. Add the greenonion, sugar, white pepper and soy sauce; toss together to blend.

Serves 4 to 6.