Preparation / Directions:
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.
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