Pour the balsamic vinegar into a small sauce pan, bring to a boil and then reduce to a simmer until
reduced by approximately half. Remove from heat and set aside.
Heat two large skillets over medium heat and divide the olive oil between the two pans. Add the
green beans and toss to coat. Add ½ teaspoon of kosher salt and ½ teaspoon of freshly ground
black pepper to each pan of beans. Saute for 5 minutes, stirring occasionally, until all beans are
heated through.
Add the garlic and stir to distribute but do not let the garlic burn in the pan. Pour 2 tablespoons of
water into each pan and cover the pans to steam the beans until tender, about 5 minutes. Remove
the pans from the heat and set aside.
Heat the vegetable oil in a heavy sauce pan to 350F. Toss the sliced shallots in the rice flour to coat
and shake off excess flour. Working in batches, fry the shallots until light golden brown and crisp.
Remove from oil to a cooling rack set over paper towels. Sprinkle with kosher salt. Repeat until all
shallots are fried. Set aside for garnishing the green beans.
Just before serving, toss beans with the reduced vinegar to coat. Taste and adjust for seasoning
as needed and pour beans onto a large serving platter. Sprinkle the fried shallots onto the green
beans for garnish.
Recipe by Draeger’s Cooking School
