Green beans have had a rough time in North America. For generations, they have had the misfortune of being overcooked and served bland and mushy. That’s not the case with this dish. The oil-blanching seals in the moisture and freshness, and the quick dry-frying adds that special wok “aroma.” I also like to use Chinese yard-long beans for this recipe. Choose smaller or younger beans that have a lighter shade of green and are more flexible.
- 2 cups vegetable oil
- ¾ pound green beans, ends trimmed, cut into 2-inch lengths
- ½ tsp cornstarch dissolved in 1 tsp water
- ¼ cup Rich Homemade Broth or canned chicken broth
- 1 tbsp soy sauce
- 2 tsp minced garlic
- 2 tsp chili garlic sauce
- ¼ tsp sesame oil
- 2 tsp sugar
- ½ tsp salt
To make the sauce, combine the broth, soy sauce, garlic, chili garlic sauce, sesame oil, sugar, and salt in a bowl and stir until well mixed.
Pour the oil into a 2-quart saucepan and heat to 350 degrees F over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire skimmer, transfer the beans to paper towels to drain. Reserve the oil.
Heat a wok or stir-fry pan over high heat until hot. Add 2 tsp. of the reserved oil, swirling to coat the sides. Discard any remaining oil or strain and save for another use. Add the green beans and sauce and stir-try until the sauce boils. Add the cornstarch mixture and cook until the sauce thickens.
Transfer to a serving plate and serve.
Nutritional information does not include Rich Homemade Broth. For nutritional information on Rich Homemade Broth, please follow the link above.