Pacific Northwest | January 18, 2004Pacific Northwest MagazineJanuary 18, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
ON FITNESS
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Bo's Typhoon! Spicy String Bean Stir-Fry

Serves 4

About 2 cups canola oil for deep frying
1 tablespoon canola oil for stir-fry
2 ounces onion, sliced (about 1/4 of one medium-sized onion)
12 ounces green beans
2 teaspoons minced garlic
1 teaspoon crushed red-chili flakes
5 whole dried red chilies
1 teaspoon light soy sauce
2 tablespoons oyster sauce
1 to 2 teaspoons sugar
6 tablespoons chicken broth

1. Put enough canola oil in a frying pan to make a 2-inch-deep layer; heat the oil to 375 degrees. (At this temperature, a cube of bread will immediately float to the surface and brown in about 1 minute.) Fry the sliced onion and the beans until the surface is blistered but the inside is still crisp — this will take about a minute. Lift the beans out of the oil and drain on paper towels.

2. Heat 1 tablespoon canola oil in a wok over medium-high heat. Add the minced garlic, red-chili flakes and whole dry chilies and stir until the garlic begins to turn golden.

3. Add the soy sauce, oyster sauce and sugar. Stir quickly. Add the chicken broth. Boil the sauce for a few seconds and taste. Adjust the sugar to taste. Add the beans and sauté until the beans are heated through and coated with the sauce. Serve at once.

Note: At home, I made a reasonable facsimile of this dish using a smaller amount of oil to sauté the beans instead of deep-frying.

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