3 c  Oil
2 lb String beans
3/4 lb Ground pork
1/2 tb Dried shrimp
4 tb Dry sherry
2 tb Szechuan mustard green
1/4 c  Chicken broth
1/4 c  Water
1 tb Soy sauce
1 tb Sesame oil

Rinse the beans and break off the ends; dry them thoroughly to reduce
spattering during deep-frying. Rinse and mince the Szechuan mustard green.

Wash the dried shrimp and soak them in sherry for 1 hour. Drain them,
reserving the sherry. Mince the shrimp.

Mix the sherry from the shrimp with the chicken broth, water, soy sauce and
sesame oil. Reserve.

Heat the oil in a wok (or deep pan) until a bamboo chopstick sizzles when
put into the oil. Deep fry the beans in 5 or 6 batches, until they develop
brown blisters and shrivel slightly. Remove them batch by batch; drain each
batch and keep them warm while you remove all but 2 T oil from the pan.

Heat the 2 T of oil until very hot and add the ground pork. Stir fry until
it is broken up into very small pieces and no longer is pink. Add the
minced shrimp and Szechuan mustard green. Stir for 30 seconds. Add the
string beans and stir to mix well for about 15 seconds.

Add the liquid ingredients, toss until the liquid is reduced to 2
tablespoons. Serve on a warmed platter.