Twice-Cooked Green Beans

1 cup vegetable oil

Recipe and photo by Sara Newberry

1 pound green beans, trimmed

1/4 cup chicken broth 

1 tablespoon soy sauce 

2 teaspoons minced garlic 

2 teaspoons chile bean paste 

1/4 teaspoon toasted sesame oil 

2 teaspoons granulated sugar 

1/2 teaspoon sea salt 

1/2 teaspoon cornstarch mixed in 1 teaspoon water 

Green onions, sliced, for garnish (optional)

Heat oil in a wok or large skillet over medium-high heat until hot. Carefully add green beans to the oil and cook, stirring continuously, about 1 minute. Transfer the green beans to paper towels to drain. Carefully transfer the oil to a heatproof container and reserve. Wipe out excess oil with a paper towel.

In a small bowl, whisk together remaining ingredients except cornstarch mixture. 

 Reposition the wok over high heat. When the wok is heated, add 1 tablespoon of the reserved oil, swirling to coat the sides. Add green beans and sauce mixture to the wok and stir-fry until the sauce comes to a boil. Add the cornstarch slurry and cook, stirring until the sauce thickens, about 2 minutes. Serve immediately, garnished with green onions, if desired.