1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces. Dry on paper towel. 2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans until wrinkled, about 5 min. Turn frequently. Drain. Remove. 3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. tir fry until color changes. Add preserved vegetable. Add beans, salt, soy sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3 ingredients. Stir fry for 1 minute or until thoroughly heated. Serve hot or cold You can find the preserved vegeable in the canned food section of most Asian groceries. I find that stir frying >> the string beans in a little bit of oil works as well as deep frying them in 2 cups of oil. Heres a recipe from "Madame Wongs Long Life Chinese Cookbook." I dont know about the long life bit, but the dish is quite good. I hope its the one you are looking for. Formatted by Elaine Radis Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4|
|Calories from Fat: 1033 (93%)|
|Amt Per Serving||% DV|
|Total Fat 114.8g||153 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 81.6g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 10.7mg||3 %|
|Sodium 104.2mg||4 %|
|Potassium 341.8mg||9 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 15.2g|
|Protein 5.2g||7 %|
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Calories per serving: 1109
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