| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 cup chicken stock
- 3 tablespoons vegetable oil
- Double-blanched garlic, recipe follows
- 16 ounces haricots verts, stems removed
- 4 cups vegetable oil, for frying
- 3 heads garlic
- Kosher salt
Instructions
- Combine oyster sauce, soy sauce, sugar, and stock in a small bowl.
- In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze.
- In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions.
- Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
- Yield: 3/4 to 1 cup
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 358 |
| Total Fat | 28 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 1 mg |
| Sodium | 978 mg |
| Serving Size | 1 of 6 servings |
| Calories | 358 |
| Total Fat | 28 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 1 mg |
| Sodium | 978 mg |
Reviews
Just made these last night to serve with some seared Ahi and white rice. The sauce is so good! Start it before started anything else as it takes a while to get nice and thick and syrup-ey. We put extra sauce on our rice. Used our fryer for the beans, took seconds. Absolutely will make this again.