HOT AND SPICY WRINKLED GREEN BEANS
1 Tb Chinese chili paste with soy bean
1/2 tsp salt
2 large garlic cloves, crushed or finely chopped
1 Tbsp finely chopped fresh ginger
2 cups oil for frying
1/4 lb green beans, trimmed, washed and well dried
Measure paste and salt together in a small dish and set aside.
Prepare ginger and garlic and have ready on dishes for cooking.
Heat wok or large stir fry pan on high heat. Add oil and heat to 380 degrees F.
Deep fry beans 1-2 minutes until visibly blistered and wrinkled, but still bright green. Drain beans, leaving 1 Tbsp oil in wok. Return wok to high heat.
Add ginger and garlic and stir fry for a few seconds to soften and release fragrance.
Add chili paste and salt. Stir quickly to blend seasonings. Return beans to pan. Stir fry 1 minute until well coated and flavored with seasonings.
Serves 2-4
Source: A Taste of Chinatown by Joie Warner
1 Tb Chinese chili paste with soy bean
1/2 tsp salt
2 large garlic cloves, crushed or finely chopped
1 Tbsp finely chopped fresh ginger
2 cups oil for frying
1/4 lb green beans, trimmed, washed and well dried
Measure paste and salt together in a small dish and set aside.
Prepare ginger and garlic and have ready on dishes for cooking.
Heat wok or large stir fry pan on high heat. Add oil and heat to 380 degrees F.
Deep fry beans 1-2 minutes until visibly blistered and wrinkled, but still bright green. Drain beans, leaving 1 Tbsp oil in wok. Return wok to high heat.
Add ginger and garlic and stir fry for a few seconds to soften and release fragrance.
Add chili paste and salt. Stir quickly to blend seasonings. Return beans to pan. Stir fry 1 minute until well coated and flavored with seasonings.
Serves 2-4
Source: A Taste of Chinatown by Joie Warner
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