Lucy Waverman’s Spicy Green Beans Recipe

These crispy fried beans can be prepared ahead and then quickly stir-fried or oven-baked to reheat before serving. They make a delicious Thanksgiving or Chinese New Year side dish.

2 tbsp soy sauce
2 tbsp rice wine or dry sherry
2 tsp granulated sugar
1 tsp sesame oil
2 tsp hot Asian chili sauce, or to taste
1/4 cup finely chopped shallots
2 tsp finely chopped gingerroot
2 tsp finely chopped garlic
2 cups vegetable oil
2 lb. green beans, trimmed
2 tsp balsamic vinegar


Step 1: Mix together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside.

Step 2: Combine shallots, ginger and garlic in a separate small bowl and set aside.

Step 3: Heat a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds.

Step 4: Add beans in batches and fry for about 5-6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool.

Step 5: Remove all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.

Reprinted with permission from Lucy Waverman’s A Year In Lucy’s Kitchen (2009 Random House Canada).

Lucy Waverman A Year In Lucy's Kitchen