1 lb. fresh string beans
2 tbsp. peanut oil
1 1/2 tsp. salt
1 tsp. sugar
10 water chestnuts, cut into 1/4 inch slices
1/4 c. chicken broth
1 tsp. cornstarch dissolved in 1 tbsp. chicken broth

1. Snap off and discard the ends of the beans, and remove any strings. Cut the beans into 2 inch pieces.

2. Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

3. Drop in the string beans and stir-fry for 3 minutes.

4. Add salt, sugar and water chestnuts, and stir once or twice before pouring in the stock.

5. Cover the pan and cook over moderate heat for 2 to 3 minutes until the beans are tender but still crisp.

6. Add cornstarch mixture to pan and cook, stirring until the vegetables are coated with a light, clear glaze.

7. Transfer entire contents of the pan to a heated platter and serve at once. Serves 4.