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Martin's Chinese Dry Fried Green Beans

Created by ForeverMama on September 5, 2024

1/4 cup chicken broth (good quality rich type, please don't use weak flavored canned varieties)
1 tablespoon soy sauce
2 - 3 teaspoons garlic, minced
2 teaspoons chili garlic sauce
1/4 teaspoon sesame oil

2 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable oil
1/2 pound green beans, ends trimmed, cut into 2-inch lengths (can also use Chinese yard-long beans)
1/2 teaspoon cornstarch dissolved in 1 teaspoon water

Step 1: To make the sauce, combine the broth with the next 6 ingredients (soy sauce - salt) in a bowl and stir until well mixed.
Step 2: Pour the oil into 2-quart saucepan and heat to 350-degrees F over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire skimmer, transfer the beans to paper towels to drain. Reserve the oil.
Step 3: Heat a wok or stir-fry pan over high heat until hot. Add 2 teaspoons of the reserved oil, swirling to coat the sides. Discard any remaining oil, or strain and save for another use. Add the green beans and sauce and stir-fry until the sauce boils. Add the cornstarch mixture and cook until the sauce thickens.
Step 4: Transfer to a serving plate and serve.