Yield: 4 Servings

1 1/2 lb String beans
1 c Vegetable oil
1 tb Scallions -- chopped
1 ts Garlic -- chopped
1/2 ts Szechuan chili paste -- or
-hot sauce
2 tb Soy sauce, low sodium
1 tb Dry sherry -- or rice wine
1 tb Sugar

1-Wash the beans under running water; drain well on
paper towels. 2-In a wok or skillet, heat the oil
until just before it smokes. Add the beans, standing
back to avoid being spattered with oil. Cook the
beans over high heat, stirring and turning frequently,
until they are wrinkled and lightly browned, about 7
minutes. Remove the beans with a slotted spoon and
place in a colander to drain; set aside. 3-Discard all
but 2 tablespoons of the oil from the skillet. Over
high heat, reheat the remaining oil. Add the
scallions, garlic and Szechuan paste and stir-fry for
20 seconds. Add the soy sauce; stir. 4-Put the beans
back into the skillet. Add teh wine and sugar and stir
until well mixed, about 1 minute. Remove from skillet
and serve.