Serves: 6
Total Calories: 54

vegetable oil for deep-frying
2 tablespoons Japanese soy sauce
2 tablespoons dry sherry
1 tablespoon rice vinegar
1 tablespoon Asian dark sesame oil
1 teaspoon sugar
1/4 teaspoon salt
12 ounces long green beans, trimmed and cut into 3- to 4-inch lengths
2 teaspoons shredded fresh ginger
3 cloves garlic, minced
4 small whole dried red chili peppers

1. Heat a large, flat-bottomed wok or large Dutch oven over high heat. Add enough oil to come one-third the way up the sides of the wok or 3 inches deep in the Dutch oven. Heat over high heat until very hot, but not smoking (the surface of the oil will shimmer slightly), or a deep-frying thermometer reads 365°F. While the oil is heating, mix the soy sauce, sherry, rice vinegar, sesame oil, sugar, and salt in a small bowl and set aside.

2. Line a baking sheet with paper towels. In batches, without crowding, deep-fry the beans until crisp-tender and slightly shriveled, about 1 minute. Using a wire-mesh skimmer, transfer the beans to the paper towels and drain.

3. Pour off all but 1 tablespoon of the oil and return the pan to high heat. Add the ginger, garlic, and chilies and stir-fry until fragrant, about 15 seconds. Stir the soy sauce mixture well and stir it into the pan. Return the beans to the pan and stir-fry until coated with the sauce. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 54
Calories from Fat: 20

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