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Ingredients:

1 1/2 lbs Green string bean 1 tbsp chopped scallions 1/2 tsp Scwchuan chili paste of hot sauce 1 tbsp dry sherry 1 cup of vegetable oil 1 tsp chopped garlic 2 tbsp soy sauce 1 tbsp sugar

Instructions:

Wash the beans. Drain well on paper towels. In a wok or skillet heat the oil until just before it smokes. Add the beans, standing back to avoid being splattered with hot 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 or on paper towels. Set aside. Discard all but 2 tbsp of oil from the skillet. Over high heat, reheat the oil. Add the scallions, garlic, and szechuan paste and stir fry for 20 seconds. Add the soy sauce and stir. Put the string beans back into the skillet. Add the wine and sugar. Stir until well mixed, about 1 minute. Remove from skillet and serve.