| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups canola oil, plus 1 tablespoon
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 1 ounce hot chili garlic sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon mirin or white wine
- 1/2 teaspoon sesame oil
- 1 teaspoon chopped fresh cilantro leaves
- 1 pound green beans, cleaned
- 2 tablespoons chopped peanuts
- 1 tablespoon chopped fresh parsley leaves
Instructions
- To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.
- In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.
- Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 554 |
| Total Fat | 58 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 508 mg |
Reviews
I love Guy! First time leaving a review, btw…
Used beans, peas in pods (not good choice) and broccoli.
Substituted cashews for peanuts and used chili flake due to no hot chili oil.
WOULD MAKE THIS AGAIN FO SHO!
Hot enough to keep your attention without blowing your face off!
I like heat but not when it impedes flavor. This was an awesome dish!
Really nice though I did not fry, just sauteed and coated in sauce. Very yummy.
Great recipe. I added crushed red pepper and made a slurry with some soy sauce/water/corn starch to thicken the sauce. Also, there is no need to fry in 2 cups of oil. 1 tablespoon of oil in a pan is more than sufficient and much healthier.
We stir fried green beans in sesame oil and butter instead of flash fry. We chopped up a rotisserie chicken. Combined all- recipe is great!!
Disappointing. The sauce is far too runny. I like a much drier spice mix that clings to the beams.
I guess if you have a deep fryer at hand, it would be OK to use that, but I can’t see heating up 2 cups of oil just to flash fry the beans for 45 seconds. That’s what the wok is for – couple teaspoons of oil on high heat, stir fry the beans first. Then pull them out and drain, saute the garlic and other stuff and add the beans back in at the end.
Very good, especially if you have the time to make fresh hoisin sauce.
The sauce was not good at all. The dish looked and smelled so great, buy when I took a bite I had to spit it out.
These didn’t last. I’ve prepared them at least 3 times–either according to recipe or slightly differently because I was missing a few ingredients–still great tasting.
Delicious! We use this sauce on zucchini as well and it’s great! It’s one of those flavors that you can’t stop eating :