Szechuan Green Beans
- 2 cups plus 1 tablespoon canola oil
- 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
1. Heat 2 cups canola oil to 350°F in a medium Dutch oven.
2. In a medium saucepan, sauté the ginger in the remaining 1 tablespoon canola oil for 2 to 3 minutes. Add the garlic and sauté for another minute, until it turns light brown. Quickly add the soy sauce, chili sauce, rice wine vinegar, hoisin, mirin or white wine, sesame oil and cilantro.
3. Fry the green beans in the heated canola oil for about 45 seconds, or until the beans turn dark green. Remove, strain and add to the saucepan.
4. Garnish with peanuts and parsley; serve.
Nutrition per serving: 88 calories, 2g protein, 10mg carbohydrates, 2g fiber, 5g fat (0g saturated fat), 0mg cholesterol, 434mg sodium
Recipes courtesy of Guy Fieri, who is the host of Diners, Drive-Ins and Dives; Guy's Grocery Games; and Rachael vs. Guy: Celebrity Cook-Off, all airing on the Food Network.
Originally published Dec. 2013/Jan. 2014
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