1-Wash the beans under running water; drain well on paper towels. 2-In a wok or skillet, heat the oil until just before it smokes. Add the beans, standing back to avoid being spattered with oil. Cook the beans over high heat, stirring and turning frequently, until they are wrinkled and lightly browned, about 7 minutes. Remove the beans with a slotted spoon and place in a colander to drain; set aside. 3-Discard all but 2 tablespoons of the oil from the skillet. Over high heat, reheat the remaining oil. Add the scallions, garlic and Szechuan paste and stir-fry for 20 seconds. Add the soy sauce; stir. 4-Put the beans back into the skillet. Add teh wine and sugar and stir until well mixed, about 1 minute. Remove from skillet and serve. Recipe from Burt Wolfs Eating Well cookbook--Jo Merrill A recipe from Shun Lees Restaurant in New York. Message 183 Mon Dec 06, 1993 MM by Cuz File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4|
|Calories from Fat: 370 (80%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 0mg||0 %|
|Sodium 244.1mg||8 %|
|Potassium 373.5mg||10 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 16.8g|
|Protein 3.5g||5 %|
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Calories per serving: 460
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