Fried Bean Salad

• 8 oz. green beans washed and trimmed
• 1 medium tomato coarsely chopped
• 0.25 cup ponzu sauce
• 0.25 teaspoon garlic powder
• vegetable oil for frying

In a medium pan or wok add a cup of cooking oil and heat it to about 325°F.

Working in small batches, gently fry the green beans for about a minute until the skin is soft. Remove the beans from the pot to drain on a paper towel. Continue cooking until all the beans are fried, making sure the oil gets hot in between batches.

In a medium bowl, toss together green beans, chopped tomato, garlic powder, and ponzu. Let the green beans soak up the ponzu for 10–15 minutes.

Serve warm.