Recipe Name: BLISTERED STRING BEANS AND PORK
3 Cup Oil
2 Pound String beans
4 tbsp Dry sherry
2 tbsp Szechuan mustard green
1/4 Cup Vegetable broth
1/4 Cup Water
1 tbsp Soy sauce
1 tbsp Sesame oil
1/4 - 1/2 lb fresh ground pork
Rinse the beans and break off the ends; dry them thoroughly to reduce
spattering during deep-frying. Rinse and mince the Szechuan mustard green. Soak it in sherry for 1 hour. Drain,
reserving the sherry.
Mix the sherry with the water, soy sauce and
sesame oil. Reserve.
Heat the oil in a wok (or deep pan) until a bamboo chopstick sizzles when
put into the oil. Deep fry the beans in 5 or 6 batches, until they develop
brown blisters and shrivel slightly. Remove them batch by batch; drain each
batch and keep them warm while you remove all but 2 T oil from the pan.
Heat the 2 T of oil until very hot and add the ground pork. Stir fry until
it is broken up into very small pieces and no longer is pink. Add Szechuan mustard green. Stir for 30 seconds. Add the
string beans and stir to mix well for about 15 seconds.
Add the liquid ingredients, toss until the liquid is reduced to 2
tablespoons. Serve on a warmed platter.