Twice-fried Green Beans

Gan Bian SiJi Dou

600ml(1 pint) groundnut or vegetable oil

500g Chinese long beans or runner beans, trimmed

3 tablespoons finely chopped spring onions

2 tablespoons finely chopped garlic

1tablespoon peeled and finely chopped fresh root ginger

2 tablespoons chilli bean sauce

1tablespoon whole yellow bean sauce

2tablespoons Shaoxing rice wine or dry sherry

1tablespoon dark soy sauce

2 teaspoons sugar

2 teaspoons roasted ground Sichuan peppercorns

2tablespoons water or chicken stock

This involves two procedures: deep-frying, which accentuates textures, and stir-frying in spicy aromatic seasonings, which transforms the dish into a tempting one even for non-vegetarians.

1. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, addthe beans, in 2 or 3 batches at a time, and deep-fry for 3 minutes or until deep green and slightly wrinkled.

Remove the beans and drain them well in a colander. Lay them on a baking sheet lined with kitchen paper.

2. Drain off and discard all but 2 tablespoons of the oil(or save the oil for future stir-frying of vegetables).

Reheat the wok and oil over a high heat, and when it is hot, add the spring onions, garlic and ginger and stir-fry for 30 seconds. Add the bean sauces, rice wine or sherry, soy sauce, sugar and ground Sichuan pep-percorns and stir-fry for 1 minute. Return the beans to the wok, add the water or stock and continue to stir-fry for another 2 minutes or until the beans are thoroughly coated with the sauce and are heated through.

Serve at once, with meat or fish dishes.

qingquang

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