Spicy Green Beans

By Lucy Waverman

The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes.

Ingredients

2 tbsp soy sauce
2 tbsp rice wine or dry sherry
2 tsp granulated sugar
1 tsp sesame oil
2 tsp hot Asian chili sauce, or to taste
1⁄4 cup finely chopped shallots
2 tsp finely chopped gingerroot
2 tsp finely chopped garlic
2 cups vegetable oil
2 lb (1 kg) green beans, trimmed
2 tsp balsamic vinegar
Salt

Directions

1. Mix together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside.

2. Combine shallots, ginger and garlic in a separate small bowl and set aside.

3. Heat a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds.

4. Add beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool.

5. Remove all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.

Excerpted from A Year in Lucy's Kitchen Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.

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