With just three ingredients, these Chinese Garlic Green Beans are a simple dish, but a few traditional Chinese techniques transform this humble vegan dish into a spicy masterpiece.
- 250 grams green beans - vegetable oil for frying - 30 grams garlic (roughly chopped) - 2 tablespoons doubanjiang
Wash and thoroughly dry the green beans with paper towels. Trim the stem ends off of the beans.
Heat 1/2-inch of oil in a frying pan to 360°F (180°C) and flash fry the green beans until they start to wrinkle (about 40 seconds).
When they're cooked, drain the green beans on a paper towel lined rack and use more paper towels to pat the excess oil off of them.
Drain all but 1 tablespoon of oil from the pan and stir-fry the garlic until it just starts to brown around the edges.
Return the green beans to the pan, along with the doubanjiang and stir-fry until the beans are coated with the chili garlic sauce.