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 Wolf's Eating Well cookbook--Jo Merrill A recipe
from Shun Lee's Restaurant in New York. Message 183 Mon Dec 06, 1993
MM by Cuz
