* Vegetable Fried Rice
* Dry-Fried String Beans

Vegetable Fried Rice
Tommy Toy's Restaurant, San Francisco, California

Makes 4 servings

 2 tablespoons vegetable oil
 2 eggs, beaten
 3 cups cooked rice
 1/2 cup chopped celery
 1/2 diced red bell pepper
 1/2 cup chopped onion
 1/2 cup diced carrot
 Salt
 1 teaspoon sesame oil
 1 tablespoon soy sauce

1. Preheat a wok or large skillet over highest heat until very hot. Add the
vegetable oil, tilt the wok or pan to coat, then quickly add the eggs and
stir, scrambling the eggs.

2. Add the cooked rice, stir quickly. Add the vegetables and salt to taste.
Stir and toss to blend quickly. Add the sesame oil and soy sauce, toss to
combine flavors, for about 2 minutes.

Copyright 1995 Acorn Associates, Ltd.

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Dry-Fried String Beans
Shun Lee, New York, New York

Makes 4 servings

 1 1/2 pounds string beans
 1 cup vegetable oil
 1 tablespoon chopped scallions
 1 teaspoon chopped garlic
 1/2 teaspoon Szechuan chili paste or hot sauce
 2 tablespoons soy sauce, low-sodium if possible
 1 tablespoon dry sherry or rice wine
 1 tablespoon sugar

1. Wash the beans under running water. Drain the beans 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 about 2 tablespoons of 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 and stir.

4. Put the string beans back into the skillet. Add the wine and sugar and
stir until well mixed, about 1 minute. Remove from skillet and serve.

Copyright 1995 Acorn Associates, Ltd.