Twice-Fried Green Beans
Instructions:
A Chinese classic, often made with pork; substitute
chicken, turkey, or beef if you prefer, or see the variations.
Other vegetables you can use: long beans, cut into
2-inch lengths.
Neutral oil, like grapeseed or corn, for deep-frying
11/2 pounds green beans, trimmed
Salt
4 to 5 ounces minced or ground pork or extra-firm tofu
1 tablespoon chopped garlic
1/2 cup chopped scallion
1 teaspoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
1 tablespoon sugar
2 tablespoons soy sauce
MAKES: 4 servings
TIME: About 30 minutes
- While you prepare the ingredients, put about 2 inches of oil in a countertop deep-fryer or in a deep pan on the stove over medium-high heat; bring to 350 F .
- Add the beans all at once and cook, stirring occasionally, until they begin to brown, 5 to 10 minutes. Remove them with a slotted spoon and drain; sprinkle with salt.
- Wait a few minutes for the oil to cool a bit, then pour off all but 2 tablespoons of it (refrigerate and reserve it for making this dish again or for other stir-fries). Turn the heat up to high and add the pork; cook, stirring almost constantly, until the lumps break up and the color turns from pink to gray.
- Add the garlic, scallion, and chile and cook for 30 seconds, stirring. Add the beans and cook, stirring, for about 2 minutes. Add the sugar and soy sauce, stir, and turn off the heat. Taste and add more salt, chile, or soy sauce if you like and serve.
- Twice-Fried Green Beans with Sausage.
- Substitute chopped Chinese sausage or Spanish chorizo for the pork. Cook the sausage in Step 2 until it just starts to brown.
- Twice-Fried Green Beans with Cashews.
- Substitute 1/2 cup cashews for the pork or add the cashews. After frying the beans in Step 1, fry the cashews until golden brown; drain and sprinkle with salt. Sprinkle the dish with the cashews just before serving.