Spicy pork with sour string beans à la Grand Szechuan Intl, Manhattan

Does anybody who's had this dish know how to make it? Or can you suggest a cookbook that might have a similar recipe in it? I moved from Ninth Ave. about five months ago, and pork with sour string beans, which I estimate I had at least weekly when I lived a few blocks from Grand Szechuan International in Hell's Kitchen, has been on my mind to a disturbing degree. Not quite sure where to start, though, with the sour part. Ideas?

[hennybee]

Anyone found this recipe/clues/cookbook? I particularly liked the "Noodle" version from GS @ 33rd and Lex which was a soup with a simple, oily broth infused with the sourness and spiciness of the pickle/pork/peppercorn mixture. For me, it was the perfect balance and so welcome on a tough work day. Now I don't work near there anymore and I want to recreate it... going to look for the sour beans at Great Wall Supermarket today to begin with.

[Chelsea Pearl]

Those things are PICKLED? Liana, I feel for you - that dish has the power to haunt like nothing else I've ever had. Just freakishly addictive, and there is no substitute. Good luck in your search.

You can find sour or pickled long beans at some Asian grocery store. Usually you can find it near the open fridge section and it's vacuum sealed, but they're hard to find even at an Asian grocery store. To make it at home is almost impossible, with the brine and the time it takes for the long beans to become pickled.