Source: Guy Fieri of The Food Network
Cookbook date: August 1
2 cups canola oil, plus 1 tablespoon
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 ounce hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon mirin or white wine
1/2 teaspoon sesame oil
1 teaspoon chopped fresh cilantro leaves
1 pound green beans, cleaned
2 tablespoons chopped peanuts
1 tablespoon chopped fresh parsley leaves
To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.
In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.
Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.
You can see a picture of these green beans on the Kung Pao Chicken page.
Ok, the amount of oil is over-the-top. Other than that, this recipe is a knockout. It went perfect with the Kung Pao chicken. Tim thinks it doesn't need as much vinegar as it calls for, but as we've already established, he hates vinegar, so any amount is too much. But once again, he is wrong. This is the first Guy Fieri recipe I have attempted, and I am pleased!