Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green beans
   2      tablespoons   corn oil
   1 1/2  teaspoons     salt
   1      teaspoon      sugar
   1      tablespoon    lemon juice
   1                    unpeeled zucchini -- (3/4 lb), cut into
                        -- 1/4" slices
     1/4  cup           chicken stock -- fresh or canned
   1      teaspoon      cornstarch
   1      tablespoon    chicken stock
   1      tablespoon    chopped canned pimiento or
                        fresh sweet red pepper

Preparation:

Snap off and discard the ends of the beans and cut beans into 2 inch pieces. Place in a 10 to 12 inch skillet over high heat for 30 seconds. Pour in the oil, swirl it about in pan and heat for another 30 seconds; turn heat down to moderate if oil begins to smoke. Drop string beans into skillet and stir fry 3 minutes. Add the salt, sugar, lemon juice and zucchinip stir fry 2 minutes longer. Pour the 1/4 cup chicken stock over vegetables and cook covered over mod. heat 3 minutes. In a cup mix the cornstarch with the 1 tablespoon chicken stock and stir into the vegetable mixture. Stir over moderately low heat 1 to 2 minutes until vegetables are coated with a light, clear glaze. Stir pimiento into vegetables and remove from heat. Pour vegetables onto a heated platter and serve at once.