SICHUAN STYLE GREEN BEANS
4 cups canola or vegetable oil for frying
1-pound Chinese long beans (or green beans)
1 cup corn starch
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons brown sugar
1 teaspoon chili garlic sauce
1-pound firm tofu
2 tablespoons garlic, chopped
2 tablespoons ginger, minced
Heat the fry oil in a large Dutch oven or deep skillet to 375 degrees.
Place the beans on a large rimmed baking sheet and sprinkle the corn starch all over them. Toss the beans in the corn starch until they are well coated. Shake off the excess and deep fry in 2 batches in the hot oil for about 4 minutes each.
Remove and drain on paper towels.
Combine the hoisin, oyster sauce, rice wine, brown sugar, and chili sauce in a small bowl and whisk to combine. Set aside.
Heat 2 tablespoons of the frying oil in a wok or large deep skillet over medium high heat and add the tofu. Cook until golden brown on all sides, tossing occasionally, about 2-3 minutes. Remove from pan and set aside.
Add the garlic and ginger to the pan and cook for 2 minutes, stirring frequently, until soft and fragrant. Add the beans and toss to coat.
Add the sauce and tofu to the pan and cook for 1-2 minutes, tossing so that everything is coated in the glossy sauce. Serve hot with more chili sauce on the side for the daredevils who like it extra spicy!