-
1
Rinse the beans and break off the ends; dry them thoroughly to reduce spattering during deep-frying.
-
2
Rinse and mince the Szechuan mustard green.
-
3
Wash the dry shrimp and soak them in sherry for 1 hour.
-
4
Drain them, reserving the sherry.
-
5
Mince the shrimp.
-
6
Mix the sherry from the shrimp with the chicken broth, water, soy sauce and sesame oil.
-
7
Reserve.
-
8
Heat the oil in a wok (or possibly deep pan) till a bamboo chopstick sizzles when put into the oil.
-
9
Deep fry the beans in 5 or possibly 6 batches, till they develop brown blisters and shrivel slightly.
-
10
Remove them batch by batch; drain each batch and keep them hot while you remove all but 2 Tablespoons oil from the pan.
-
11
Heat the 2 Tablespoons of oil till very warm and add in the grnd pork.
-
12
Stir fry till it is broken up into very small pcs and no longer is pink.
-
13
Add in the chopped shrimp and Szechuan mustard green.
-
14
Stir for 30 seconds.
-
15
Add in the string beans and stir to mix well for about 15 seconds.
-
16
Add in the liquid ingredients, toss till the liquid is reduced to 2 Tbsp..
-
17
Serve on a warmed platter.
