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Sichuan Dry-Fried String Beans

1 tablespoon Dried shrimp
1 tablespoon Preserved Sichuan Preserved -- Vegetable (jar
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 butt
1 Green onion -- minced
1 teaspoon Sugar

pn White pepper 2 ts Dark soy sauce 2 tb Chicken stock A swirl of sesame oil=
This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture. I do not fry the beans as long as traditional recipes call for because I want them to have some texture left.
Cover the dried shrimp with hot water for 30 minutes. Drain. Chop into the consistency of coarse bread crumbs.
Rinse the Sichuan preserved vegetables with cold water to wash off the brine and salt; chop into the same texture as the shrimp. In a deep fryer add the oil and heat to 375F.
Deep fry the beans in two or three batches for 2 to 3 minutes or until they look wrinkled, blistered and khaki color.
Remove all but 1 tablespoon of the oil from the wok. Reheat the wok over 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 and break up the clumps of pork so that it looks crumbled. Add the green onion, sugar, white pepper and soy sauce; toss together to blend.
Serves 4 to 6.

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