Instructions: Preparation: Rinse beans & 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 & 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 & 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 & 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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