Twice Fried Long Beans with Chile and Green Onions
By Chef Martin Yan


Cooking oil, for deep-frying
1 pound Long Beans, ends trimmed, cut into 2-3 inch lengths
1 tablespoon Minced Garlic
1/2 cup chopped Green Onions
1 teaspoon thinly sliced fresh peppers (such as Red Fresno, Jalapeño or Thai)
1 tablespoon sugar
2 tablespoons soy sauce

Heat 2 inches cooking oil in a deep pan over medium-high heat to 350°F. Add beans; cook, stirring occasionally, until they begin to brown, 5 to 10 minutes. Remove with a slotted spoon and drain.

Remove all but 1 tablespoon oil from wok. Turn the heat to high and add garlic, green onions and peppers; cook until fragrant, 20-30 seconds.

Add beans and cook, stirring, for 2 minutes. Add sugar and soy sauce; toss to mix well.

Servings: 4

Copyright Yan Can Cook, Inc., 2014