Twice-Fried Green Beans & Peas with Garlic

In this variation on a classic Sichuan dish, you pre-fry the Green Beans, then cook the garlic, then fry the beans again with the Peas and garlic.  Cooking the beans this way makes them more tender and flavorful.

Trim the ends off 1/2 lb. of Green Beans and cut in 2 inch pieces.  Shell English peas to make 1 C. or prepare 1 C. snap peas by pulling the strings off and cutting them in half.

Peel and mince garlic to make 2 T. or more.  Peel and mince fresh ginger to make 1 T.

Heat 1 T. peanut or safflower oil in a wok until very hot and add the beans only (not the peas!).  Cook until they begin to blister and brown, then remove to a bowl or plate.

Heat 1 T. oil in the wok and add the garlic and ginger and cook very briefly, then add 1/2 t. of your favorite chile paste (or leave it out if you like).  Add the peas to the wok and cook for 1-2 minutes, until they turn a brighter shade of green.  Add the green beans along with 1 T. soy sauce and a dash of black or white pepper.  Stir fry for another 1-2 minutes, then turn off heat and transfer the contents of the wok to a bowl or plate.

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