Serves: 5
Total Calories: 955

2 cups oils for deep frying
1 pound string beans, trimmed and cut into 3-5 inch pieces
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger root
2 tablespoons finely chopped scallion
4 dried red chili peppers
1 tablespoon bean sauce
1 tablespoon rice cooking wine or dry sherry
1 tablespoon dark soy sauce
1 teaspoon sugar
1 tablespoon water

Heat the oil in deep fryer until it is fairly hot. When a single bean is dropped into the oil, it should bubble all over. Deep-fry half the beans until they are slightly wrinkled, which should take about 3 to 4 minutes. Remove the beans and drain them.

Deep-fry the second batch in the same way. Transfer about 1 tablespoon of the oil in which you have cooked the beans to a clean wok or skillet. The rest of the oil can be retained for future use in cooking vegetables. Add the garlic, ginger, and scallions and stir-fry quickly. Add the chilies and stir-fry them for about 30 seconds, until they turn black. Remove the chilies and add all the other ingredients. Stir-fry the mixture for a few seconds, and then add the cooked, drained beans. Mix well until all the beans are thoroughly coated with the spicy mixture. Serve as soon as the beans have heated through.

Nutritional Facts:

Serves: 5
Total Calories: 955
Calories from Fat: 868

More Recipes from the Cook'n Deep Fried Cookbook:
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Breaded Deep-Fried Corn
Broccoli Beignets
Cheesy Fried Eggplant
Crisp Fried Sweet Potatoes
Crispy Potato Pancakes
Deep Fried Baby Artichokes
Deep Fried Bamboo Shoots
Deep Fried Bow Ties
Deep Fried Carrot Balls
Deep Fried Coated Eggs
Deep Fried Garden Vegetables
Deep Fried Green Beans
Deep Fried Green Tomatoes
Deep Fried Mashed Potato Balls
Deep Fried Mashed Potatoes
Deep Fried Potato Nuggets
Deep Fried Vegetable Croquettes
Deep Fried Vegetables in Tempura Batter
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Fried Green Tomatoes
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Pakoras
Southern Deep Fried Eggplants