Twice-Fried Green Beans with Double-Blanched Garlic Recipe

As long as you use a deep-frying thermometer to ensure the oil is hot enough, I learned, there’s nothing greasy about the results. The beans have a fairly non-absorbent surface, unlike the batters or breadcrumbs coating of most deep-fried foods.

How To Make Twice-Fried Green Beans with Double-Blanched Garlic

String beans cooked to a crisp with freshly blanched garlic to spice it up.

  • 1 lb haricots vert (French-style thin green beans, stems removed, or Chinese long beans, trimmed and cut into 4-inch pieces)
  • 4 garlic cloves (unpeeled)
  • salt
  • 1 cup chicken broth (good quality canned )
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp peanut oil
  • 4 cups peanut oil (for deep-frying)
  • scallions (for garnish, thinly sliced )
  1. Rinse the beans with cold running water.
  2. Drain well and pat them thoroughly dry with paper towels, leaving not a trace of water. Set aside.
  3. Next, blanch the garlic.
  4. Have a bowl of ice water ready.
  5. In a small saucepan, pour in enough water to cover the garlic.
  6. Salt lightly and bring to a boil.
  7. Carefully drop the whole garlic cloves into the water and blanch for 30 seconds.
  8. Remove the cloves with a slotted spoon and immediately plunge them into the ice water to stop the cooking process.

  9. Repeat the process, again cooling the garlic by plunging it into the ice water.

  10. Drain the garlic and dry it well.
  11. The peels should slip off easily.
  12. Cut the garlic into thin slices.
  13. In a small bowl, stir together the broth, oyster sauce, soy sauce and sugar.
  14. In a medium sauté pan or wok over medium heat, heat the 3 tbsp. of oil.
  15. Add the garlic cloves and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10 minutes.

  16. Add 1 cup of the sauce mixture and continue cooking, stirring frequently, until it reduces to a glaze that coats the garlic, about 10 minutes more. Set aside.

  17. In a deep fryer or heavy-bottomed pot, heat the 4 cup of peanut oil to 375 degrees F on a deep-frying thermometer.

  18. Add the string beans, in batches if necessary to avoid overcrowding, and fry them for about 20 seconds.
  19. Using a wire skimmer or slotted spoon, remove the beans from the oil and drain on paper towels.
  20. Add the beans and remaining sauce to the wok or skillet with the garlic.
  21. Toss over medium heat just until the beans are well coated, no more than 1 minute.
  22. Transfer to a heated serving plate or bowl and garnish with scallions.
  23. Serve immediately.

How To Make Twice-Fried Green Beans with Double-Blanched Garlic

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String beans cooked to a crisp with freshly blanched garlic to spice it up.

Preparation: 20 mins
Cooking: 25 mins
Total: 45 mins
Serves:

Ingredients

  • 1 lb haricots vert French-style thin green beans, stems removed, or Chinese long beans, trimmed and cut into 4-inch pieces
  • 4 garlic cloves unpeeled
  • salt
  • 1 cup chicken broth good quality canned
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tbsp peanut oil
  • 4 cups peanut oil for deep-frying
  • scallions for garnish, thinly sliced

Instructions

  1. Rinse the beans with cold running water.
  2. Drain well and pat them thoroughly dry with paper towels, leaving not a trace of water. Set aside.
  3. Next, blanch the garlic.
  4. Have a bowl of ice water ready.
  5. In a small saucepan, pour in enough water to cover the garlic.
  6. Salt lightly and bring to a boil.
  7. Carefully drop the whole garlic cloves into the water and blanch for 30 seconds.
  8. Remove the cloves with a slotted spoon and immediately plunge them into the ice water to stop the cooking process.

  9. Repeat the process, again cooling the garlic by plunging it into the ice water.

  10. Drain the garlic and dry it well.
  11. The peels should slip off easily.
  12. Cut the garlic into thin slices.
  13. In a small bowl, stir together the broth, oyster sauce, soy sauce and sugar.
  14. In a medium sauté pan or wok over medium heat, heat the 3 tbsp. of oil.
  15. Add the garlic cloves and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10 minutes.

  16. Add 1 cup of the sauce mixture and continue cooking, stirring frequently, until it reduces to a glaze that coats the garlic, about 10 minutes more. Set aside.

  17. In a deep fryer or heavy-bottomed pot, heat the 4 cup of peanut oil to 375 degrees F on a deep-frying thermometer.

  18. Add the string beans, in batches if necessary to avoid overcrowding, and fry them for about 20 seconds.
  19. Using a wire skimmer or slotted spoon, remove the beans from the oil and drain on paper towels.
  20. Add the beans and remaining sauce to the wok or skillet with the garlic.
  21. Toss over medium heat just until the beans are well coated, no more than 1 minute.
  22. Transfer to a heated serving plate or bowl and garnish with scallions.
  23. Serve immediately.

Nutrition

  • Calcium: 35mg
  • Calories: 1408kcal
  • Carbohydrates: 16g
  • Fat: 152g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 211mg
  • Protein: 3g
  • Saturated Fat: 26g
  • Sodium: 952mg
  • Sugar: 11g
  • Vitamin A: 522IU
  • Vitamin C: 12mg
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