Chinese · Dinner
Crispy Fried Green Beans
Green beans battered in cornstarch and rice flour, deep-fried until the exterior blisters and crackles, then tossed with garlic, ginger, scallion, and dried chili in a soy-vinegar glaze. Served hot while the crust remains crisp, this dairy-free dish relies on oil and aromatics for richness.
$3
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
6.9gProtein
33.2gFat
42.1gCarbs
8.6gSugar
7.2gFiber
950mgSodium
0mgChol
3.9gSat Fat
420mgPotassium
75mgCalcium
2.6mgIron
0mcgVitamin B12
18mgVitamin C
Goes well with
Crisp white wine (Sauvignon Blanc or Pinot Grigio)
local
Jasmine tea
international
vegetarian
vegan
gluten-free-adaptable
high-fiber
dairy-free
Instructions
1
Prep
Pat green beans dry, toss with cornstarch and rice flour until evenly coated with a thin starch film.
2
Fry
Heat vegetable oil in a wok over medium-high heat to 350°F, then fry beans for 3–4 minutes until skins blister and turn light golden.
3
Drain
Lift beans onto a paper-towel-lined plate and drain for 1 minute while the pan cools slightly.
4
Saute
Pour off all but 1 tablespoon oil, then sauté minced garlic, minced ginger, and torn dried chilies over medium heat for 30 seconds until fragrant.
5
Toss
Return beans to pan, add soy sauce, rice vinegar, sugar, salt, and sesame oil, toss for 1 minute until glossy and coated, then scatter sliced scallion over top.
6
Plate
Transfer to a small plate and serve immediately while the crust remains crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g green beans, trimmed
- 1/2 cup60g cornstarch
- 4 tbsp32g rice flour
- 2/3 cup160ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 44 dried chilies
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp sesame oil
