From Greg Atkinson

When I learned to cook green beans in the Thai style from my friend Bo Klein, who owns four Typhoon! restaurants in Portland and Seattle, he taught me to deep-fry the beans in hot oil before finishing them in a stir-fry. Unless I’m making doughnuts or something equally decadent, I find deep-frying at home to be too messy a process, so I tried parboiling the beans instead, and the results were fantastic.

Makes 4 servings

12 ounces organic green beans
8 cups boiling water
1 tablespoon kosher salt
1 tablespoon canola oil
1/4 medium onion, peeled and thinly sliced
2 teaspoons grated garlic
1 teaspoon dried red chile flakes
1 teaspoon soy sauce
2 tablespoons Chinese oyster sauce
2 teaspoons brown sugar
1/3 cup organic chicken broth

1. Trim the green beans to remove the tough stem end, but leave the delicate “tails” intact. Put the water and salt in a large saucepan over high heat, and when the water comes to a full, rolling boil, drop in the beans. Cook until the beans are dark green and barely tender, about 3 minutes, then lift them out of the boiling water and scatter them over the surface of a baking sheet so they will cool and stop cooking. The beans can be prepared ahead up to this point and finished just before serving.

2. Heat the canola oil in a wok over medium-high heat. Add the onion, garlic, and chile flakes and stir until the garlic begins to turn golden.

3. Add the soy sauce, oyster sauce, and brown sugar. Stir quickly. Add the chicken broth. Boil the sauce for a few seconds to reduce it to about half of its initial volume. Add the beans and sauté until they are heated through and coated with the sauce. Serve at once.
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See also Jesse’s Fava Bean And Orzo Salad Recipe
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Greg Atkinson is author of West Coast Cooking and lives on Bainbridge Island, Washington.
Image Credit: © Stuart Monk | Dreamstime.com
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