Let Us Braise Beans

DEAR SOS: Could you obtain the recipe for the green beans (long beans) prepared at Szechwan Chinese restaurant in Lomita? They are the best.

JOY CRISTY

Palos Verdes Estates

DEAR JOY: The restaurant uses a kind of braising, which is an excellent method for cooking long beans, and likewise the more familiar everyday green beans and even asparagus, broccoli, cauliflower and other vegetables. Chinese vegetable preserve and dried shrimp are available at Asian markets.

Braised Long Beans

Active Work and Total Preparation Time: 20 minutes

1 cup oil for frying

1 1/2 pounds Chinese long beans, cut in half

1/4 cup chicken broth

1 teaspoon cornstarch

1 teaspoon sesame oil

2 teaspoons minced dried shrimp

2 teaspoons minced vegetable preserve, optional

4 cloves garlic, minced

1 teaspoon minced ginger root

1 1/2 teaspoons sugar

1 tablespoon soy sauce

1 teaspoon white or rice vinegar

2 green onions, minced

* Heat oil in large skillet to 375 degrees. Drop beans into oil in small batches to avoid causing hot oil to spill or spatter. Fry 1 minute and remove with slotted spoon. Drain on paper towels. (Frying can be done several hours ahead of time).

* Mix chicken broth with cornstarch and set aside.

* Heat wok over high heat and add sesame oil. Add shrimp, vegetable preserve, garlic, ginger, sugar, soy sauce, vinegar, onions and cornstarch mixture. Saute 1 minute. Add fried long beans and cook until mixture has thickened slightly and beans are coated with sauce, 2 to 3 minutes.

6 servings. Each serving: 99 calories; 248 mg sodium; 8 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 4 grams protein; 1.31 grams fiber.

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Silk kimono throw from Freehand, Los Angeles, and glass plate from Crate & Barrel stores.