PREP TIME: 10 MINUTES ; COOK TIME: 15 MINUTES
The crispness and spicy aroma of this dish elevate green beans to the status of a boring dish. These green beans are essentially fried twice, once to seal them in the moisture and keep them tender, and another time to give them a soft appearance. This dish is an authentic dish found in many Chinese restaurants.
1 tablespoon light soy sauce
1 tablespoon chopped garlic
1 tablespoon of doubanjiang (Chinese chili bean paste)
2 teaspoons of sugar
1 teaspoon of sesame oil
½ cup of vegetable oil
1 pound green beans, trimmed, halved, and dried
- In a small bowl, combine the light soybeans, garlic, bean paste, sugar, sesame oil, and a pinch of salt. Set aside.
- In a wok, heat the vegetable oil over medium-high heat to 375°F, or until it boils and sizzles on the end of a wooden spoon. Fry the beans in batches of a few handfuls at a time (the beans should just cover the oil in a single layer). Gently flip the beans in the oil until they appear wrinkled, 45 seconds to 1 minute, then transfer the green beans to a paper towel-lined plate to drain.
- Once all the beans are cooked, carefully transfer the remaining oil to a heat-resistant container. Use tongs with two paper towels to wipe and clean the wok.
- Put the wok back on high heat and add 1 tablespoon of the reserved fryer. Add the green beans and chili sauce, stir-fry until the sauce comes to a boil, and coats the green beans. Transfer the beans to a platter and serve hot.