put enough oil at the bottom of the wok to cover the greenbeans (but don't add the beans yet)
Heat the wok and oil. Add the greenbeans, making sure they are all covered. Fry for 5 minutes, or until the beans start to turn brown and crinkled
Remove the beans and take out most of the oil, leaving only a few teaspoons. Save the oil for another day. Add peppercorns and a few sliced chilies to the oil. When fragrant add back greenbeans and garlic and the chili sauce / rice wine mixture. Stir until incorporated.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 16 (50%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 32mg||1 %|
|Potassium 99.6mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.1g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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