PORK: This dish of green beans flavoured with minced pork is on the menu of most Chinese restaurants. It is simple to prepare it at home too.

DRIED-COOK GREEN BEANS WITH PORK干扁四季荳:

1 lb. tender green beans                                              

¼ tsp. baking soda

6-8 oz. ground pork                                                    

2 tbsp. dried shrimp

1 cup cooking oil

salt and pepper

sauce:

   1 tbsp. bean paste                                        

   1 tsp. sugar

   1 tbsp. rice wine or dry sherry                     

   1 tbsp light soy sauce

   1 tbsp. chicken stock or water                                 

   1 tsp. tapioca starch

Rinse and trim green beans. Soak dried shrimp in arm water until softened. Drain and set aside.

Add baking soda to a large pot of water and bring it to a boil. Add beans and bring water back to a boil. Simmer beans for a few minutes until slightly tender. Drain, dry with paper towels and set aside.

Heat cooking oil in wok or large non-stick saucepan over high heat until hot and deep-fry   beans for 1 to 2 minutes. Remove & drain beans on paper towels. Season beans with a bit of salt to taste; then transfer beans to a serving plate to keep warm.

Pour off oil, reserving 1 tbsp. in saucepan, & save cooked oil for future use. Heat oil in pan over high heat until very hot & add dried shrimp. Cook for 1 minute until fragrant; then add in ground pork. Cook meat until no longer pink & season with a dash of salt if preferred. Mix sauce ingredients together and add into pork mixture. Cook together for 1 minute, tossing well to coat.  Pour meat and sauce over beans to serve.