1 lb Chinese long beans, trimmed and cut into 4-inch pieces
4 garlic cloves, unpeeled
1 cup chicken broth
¼ cup oyster sauce
¼ cup soy sauce
¼ cup brown sugar
3 tbsp vegetable oil
5 cups vegetable oil, for blanching
water, for blanching
To Serve:
¼ tsp green onions, minced
1 cup steamed rice
In a small saucepot, combine enough water to cover the garlic and salt, then bring this to a boil.
Carefully drop the whole garlic cloves into the water and blanch for 30 seconds.
Remove the cloves with a slotted spoon and immediately plunge them into the ice water to stop the cooking process.
Repeat the process, again cooling the garlic by plunging it into the ice water.
Drain the garlic and dry it well.
Peel the garlic and slice thinly. The peels should slip off easily.
In a small bowl, combine the broth, oyster sauce, soy sauce, and sugar. Whisk until sugar has dissolved.
In a skillet or wok over medium-low heat, heat up the oil. Add the garlic cloves and saute for 7 to 10 minutes, stirring frequently until they caramelize to a golden brown color.
Add sauce mixture and continue cooking for about 8 minutes more, stirring frequently until it reduces to a glaze that coats the garlic.
In a deep fryer or heavy-bottomed pot, heat the oil to 300 degrees F.
Add the string beans, in batches if necessary to avoid overcrowding, and blanch them for about 30 seconds.
Using a wire skimmer or slotted spoon, remove the beans from the oil and drain them on paper towels.
Add the beans to the wok or skillet with the garlic sauce mixture.
Toss over medium heat just until the beans are well coated, no more than 1 minute.
Transfer to a heated serving plate or bowl and garnish with green onions. Serve immediately with rice.
Sugar: 11g
:
Calcium: 70mg
Calories: 145kcal
Carbohydrates: 30g
Cholesterol: 1mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 293mg
Protein: 5g
Saturated Fat: 1g
Sodium: 1146mg
Vitamin A: 787IU
Vitamin C: 18mg
