Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         string beans
   1      tablespoon    sugar
   2      cups          oil -- for deep-frying
   2      tablespoons   chicken stock
   1      slice         ginger -- chopped
   2                    scallions -- chopped
     1/4  pound         ground pork
   2      tablespoons   red wine vinegar
     1/4  cup           Szechuan preserved -- vegetable; chopped
   1      tablespoon    sesame seed oil
   1      teaspoon      salt
   1      tablespoon    soy sauce

Preparation:

1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces. Dry on paper towel. 2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans until wrinkled, about 5 min. Turn frequently. Drain. Remove. 3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. Stir fry until color changes. Add preserved vegetable. Add beans, salt, soy sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3 ingredients. Stir fry for 1 minute or until thoroughly heated. Serve hot or cold You can find the preserved vegetable in the canned food section of most Asian groceries. I find that stir frying the string beans in a little bit of oil works as well as deep frying them in 2 cups of oil. From "Madame Wong's Long Life Chinese Cookbook."