1 1/4 lbs String beans
2 oz Ground pork or beef
2 tablespoons Dry shrimp
2 oz Salted vegetable, or salted cucumber
2 tablespoons Chopped green onion
2 teaspoons Chopped ginger
5 cups Oil
1 tablespoon Sugar
1/2 tablespoon Brown vinegar
2 teaspoons Salt
1 teaspoon Sesame oil
2 tablespoons Soup stock or water
1 tablespoon Soy sauce

Choose young, tender and short green beans. Remove tips and strings but do not cut smaller. Soak dry shrimp in warm water about 10 minutes. Remove head and feet, chopped into small pieces. Cut salted vegetables into small pieces. Heat oil very hot, deep fry string beans until they are wrinkled for about 3 minutes. Remove beans and drain off oil from frying pan. Pour string bean into the pan. Fry both side until dark brown. Remove. Put back only 2 tablespoons oil in pan and fry the pork, chopped ginger, dry shrimp and salted vegetable, add salt, sugar and soup stock or water. Add the string beans to frying pan, stir well over high heat until the sauce is gone. Add vinegar and sesame oil. Sprinkle in chopped green onion. Stir well. Serve hot with steamed rice.