Chinese · Dinner
Crispy Fried Green Beans
Green beans are battered in a light cornstarch coating and deep fried until the skins blister and crisp, then wok-tossed with garlic, ginger, scallion and a salty-sweet soy glaze sharpened with chili and Sichuan peppercorn. Served hot as a side or snack.
$4
12 minsPrep
10 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
380Calories
4.8gProtein
26.4gFat
33.8gCarbs
8.6gSugar
6.1gFiber
974mgSodium
0mgChol
3gSat Fat
420mgPotassium
72mgCalcium
2.2mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Trim the green beans and pat dry on a towel. Whisk cornstarch and water into a thin, pourable batter in a bowl.
2
Dredge
Toss the beans in the batter until lightly coated, letting excess drip off back into the bowl.
3
Fry
Heat vegetable oil in a wok to 350°F over medium-high heat. Fry beans in one batch for 3–4 minutes until skins blister and turn golden.
4
Glaze
Pour off all but 1 tsp oil from the wok. Add garlic, ginger, chili and Sichuan peppercorn; sauté for 30–45 seconds until aromatic and pale gold.
5
Toss
Add soy sauce, rice vinegar and sugar; stir 15 seconds until glossy. Tumble in beans and scallion; toss 30 seconds to coat. Drizzle sesame oil.
6
Plate
Transfer beans to a small plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g green beans, trimmed
- 1/2 cup60g cornstarch
- 4 tbsp4 tbsp water
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 22 dried chili
- 1/2 tsp1/2 tsp Sichuan peppercorn
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 2 cup480ml vegetable oil, for frying
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
