Yield: 4 servings
- 1/4 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon Chinese chili bean paste
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons granulated sugar
- 1/2 teaspoon sea salt
- 1 cup vegetable oil
- 1 pound Chinese long beans, ends trimmed and beans cut into 3-inch lengths
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water
- Whisk together all the chile sauce ingredients and set aside.
- Pour the vegetable oil into a wok and heat to 375°F over high heat. Carefully add half the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire spider, transfer the beans to paper towels to drain. Let the oil return to 375°F and then fry the remaining half of the green beans. Once done frying the green beans, carefully transfer the oil to a heat-proof container and reserve. Wipe out the wok with a paper towel.
- Heat the wok over high heat until hot. Add 2 teaspoons of the reserved oil. Swirling oil to coat the sides of the wok. Add the green beans and chile sauce; stir ingredients until the sauce boils. Add the cornstarch mixture and cook, toss ingredients until the sauce thickens. Transfer to a serving plate and serve immediately.