Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c peanut oil 1 tb mustard greens, minced
1 lb green string beans 6" long 1/4 c chicken stock
1/8 lb ground pork 1/2 tb thin soy sauce
1/2 tb dried shrimp, minced 1 ts sesame oil
2 tb dry sherry

Preparation: Rinse beans and break off ends; dry them thoroughly to
reduce spattering during deep-frying. Wash dried shrimp, then soak in
sherry for 1 hour. Mix sherry from shrimp with chicken stock, soy
sauce and sesame oil. Reserve in small cup.
Deep-frying: Heat peanut oil in wok or deep-fryer to moderately hot.
It is ready when string bean boils vigorously on the surface. Deep-
fry beans in several batches, until they shrivel slightly. Remove,
drain and keep warm. If you are using same wok for stir-frying,
carefully ladle the excess cooking oil into can for future use,
leaving 2 T in wok.
Stir-frying: Begin stir-frying immediately, otherwise beans will be
overcooked. Heat oil to very hot. Add ground pork; stir-fry until it
is no longer pink, break up meat into little specks as you stir. Add
shrimp and mustard greens, stir for 30 seconds. Add string beans; stir
to mix for only 15 seconds. Add liquid ingredients; toss until liquid
is reduced to 1 T. Serve on a warm plate.
Serves 4
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