Method:Frying

1. Formula

1. 1 1/2 pounds green beans, trimmed
2. 2/3 cup vegetable oil
3. 6 ounces shallots, thinly sliced crosswise and separated into rings
4. 1 small fresh Thai or serrano chile (preferably red), thinly sliced crosswise
5. 1/2 teaspoon salt
6. 1/2 cup chopped fresh mint

2. Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 21 g
• Dietary Fiber: 6 g
• Fat: 37 g
• Protein: 5 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook beans in a 4- to 5-quart pot of , uncovered, until just tender, about 5 minutes. Drain beans in a colander.
2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.)
3. Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

4. Remark