Instructions: * Note: Chinese vegetable preserve and dried shrimp are available at Asian markets.

Heat oil in large skillet to 375 degrees. Drop beans into oil in small batches to avoid causing hot oil to spill or spatter. Fry 1 minute and remove with slotted spoon. Drain on paper towels. (Frying can be done several hours ahead of time).

Mix chicken broth with cornstarch and set aside.

Heat wok over high heat and add sesame oil. Add shrimp, vegetable preserve, garlic, ginger, sugar, soy sauce, vinegar, onions and cornstarch mixture. Saute 1 minute.

Add fried long beans and cook until mixture has thickened slightly and beans are coated with sauce, 2 to 3 minutes.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.