Chinese Green Beans With Chili Sauce: The Best Chinese Green Beans With Chili Sauce Recipe from Cook'n

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	Chinese Green Beans With Chili Sauce

Serves: 6

The classic version of this recipe uses long beans, which have a slightly shriveled appearance and a mild asparagus flavor. They can be found in Asian markets, but common green beans also like to be cooked this way. Deep-frying green or long beans does not crisp them, but it does intensify their flavor. This is a good way to add interest to what can sometimes be a mundane vegetable.

   Vegetable oil for deep-frying
   2 tablespoons Japanese soy sauce
   2 tablespoons dry sherry
   1 tablespoon rice vinegar
   1 tablespoon Asian dark sesame oil
   1 teaspoon sugar
   1/4 teaspoon salt
   12 ounces long green beans, trimmed and cut into 3- to 4-inch lengths
   2 teaspoons shredded fresh ginger
   3 cloves garlic, minced
   4 small whole dried red chili peppers

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1. Heat a large, flat-bottomed wok or large Dutch oven over high heat. Add enough oil to come one-third the way up the sides of the wok or 3 inches deep in the Dutch oven. Heat over high heat until very hot, but not smoking (the surface of the oil will shimmer slightly), or a deep-frying thermometer reads 365°F. While the oil is heating, mix the soy sauce, sherry, rice vinegar, sesame oil, sugar, and salt in a small bowl and set aside.

2. Line a baking sheet with paper towels. In batches, without crowding, deep-fry the beans until crisp-tender and slightly shriveled, about 1 minute. Using a wire-mesh skimmer, transfer the beans to the paper towels and drain.

3. Pour off all but 1 tablespoon of the oil and return the pan to high heat. Add the ginger, garlic, and chilies and stir-fry until fragrant, about 15 seconds. Stir the soy sauce mixture well and stir it into the pan. Return the beans to the pan and stir-fry until coated with the sauce. Serve immediately.

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