The aristocrats of the bean family. Haricots verts aka French beans can be cooked whole if they are small, just snip the ends. I like to deep fry them in oil as this way, or the chinese restaurant's way of cooking vegetables, keep the sweetness within and the color remains green, unlike beans that have been steamed or blanched in water, they turn yellowish green which is very unappetizing.
350 g French beans - use the young ones
1 cup oil
1 tablespoon Garlic, chopped
1/2 teaspoon Sesame oil
1 teaspoon black vinegar
1/2 tsp sea salt
Wash the beans and snip the ends. Pat dry with kitchen towel.
Heat the pan until it is very hot. Add the oil.
Fry the French beans and remove when the beans begin to shrivel. Cook the beans in batches. Drain the oil away.
Heat 1 tablespoon oil in pan, add the chopped garlic, and stir-fry until fragrant and golden brown. Remove the fried garlic for garnishing.
Add the French beans to the pan and sauté for a further 30 seconds. Add vinegar and sea salt.
Dish out and sprinkle with the sesame oil and top with the fried garlic.