This vibrant side dish transforms humble green beans into a crispy, restaurant-quality treat. The “twice-fried” technique involves deep-frying the beans until blistered and tender-crisp, then tossing them in a hot wok with aromatic garlic, scallions, and savory dried shrimp. The result is a delightful contrast of textures: crunchy exteriors giving way to juicy interiors, all coated in a glossy, slightly sweet and salty glaze. Perfect for pairing with rice, noodles, or grilled proteins, this dish brings bold, home-style Chinese-American flavors to your table. It&# 226;ÂÂs quick to prepare, visually appealing, and offers a sophisticated twist on a classic vegetable side that everyone will enjoy.
Twice Fried Green Beans
Description
This vibrant side dish transforms humble green beans into a crispy, restaurant-quality treat. The "twice-fried" technique involves deep-frying the beans until blistered and tender-crisp, then tossing them in a hot wok with aromatic garlic, scallions, and savory dried shrimp. The result is a delightful contrast of textures: crunchy exteriors giving way to juicy interiors, all coated in a glossy, slightly sweet and salty glaze. Perfect for pairing with rice, noodles, or grilled proteins, this dish brings bold, home-style Chinese-American flavors to your table. It&# 226;ÂÂs quick to prepare, visually appealing, and offers a sophisticated twist on a classic vegetable side that everyone will enjoy.Ingredients
Directions
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Trim the ends off the green beans and pat them completely dry with paper towels.
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Heat 3 cups of peanut oil in a large pot or deep fryer to 350ðF (175ðC).
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Fry the green beans in small batches for 2 to 3 minutes, until they are tender but still crisp and slightly blistered.
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Use a slotted spoon to transfer the fried beans to a plate lined with paper towels to drain excess oil.
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Heat the remaining 3 tablespoons of peanut oil in a wok or large skillet over medium-high heat.
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Add the chopped scallions and minced garlic, stirring constantly for about 1 minute until fragrant.
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Add the minced soaked dried shrimp and the fried green beans to the wok.
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Toss well to coat the beans evenly with the oil and aromatics.
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Stir in the water, soy sauce, sugar, salt, and black pepper.
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Cook for another 1 to 2 minutes, tossing continuously to heat through and allow the sauce to glaze the beans.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1644.0kcal
- % Daily Value *
- Total Fat 180.3g278%
- Saturated Fat 32.4g162%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 4.6g19%
- Sugars 5.6g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dried shrimp adds a distinct savory umami flavor. If you prefer a vegan version, you can omit the shrimp and add a dash of mushroom soy sauce or a pinch of MSG for depth.
Ensure the green beans are thoroughly dried before frying to prevent oil splattering.
Do not overcrowd the pot when deep-frying, as this will lower the oil temperature and result in soggy beans rather than crispy ones.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though they are best enjoyed fresh to maintain their crisp texture.
