Ingredients
Ingredients
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 1 pound fresh green beans, ends removed
- 1/2 tablespoon chili oil
- 2 cloves garlic, grated
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sea salt
- 1 teaspoon sesame seeds
Instructions
- Heat the oil: Heat 2 tablespoons of neutral oil in a heavy-bottomed skillet over medium-high heat until hot but not smoking.
- Cook the green beans: Add 1 pound of fresh green beans with ends removed to the skillet and cook for 5 to 8 minutes, tossing occasionally, until they begin to blister and develop a slight char on the surface.
- Add chili oil and garlic: Stir in 1/2 tablespoon of chili oil and 2 cloves of grated garlic, tossing everything together for about 30 seconds to infuse the flavors without burning the garlic.
- Finish seasoning off heat: Turn off the heat and add 2 teaspoons toasted sesame oil, 1 teaspoon rice wine vinegar, 1/2 teaspoon sea salt, and 1 teaspoon sesame seeds to the pan. Toss everything thoroughly to combine and coat the green beans evenly.
- Serve immediately: Transfer the green beans to a serving dish and enjoy warm as a flavorful side dish.
Notes
- Make sure the skillet is hot before adding the green beans to achieve the perfect blistered texture.
- You can adjust the amount of chili oil depending on your preferred spice level.
- For extra crunch, toast the sesame seeds lightly before adding.
- This dish is best served immediately to preserve the texture and freshness of the green beans.
- Use fresh garlic for the best aromatic impact; grated garlic ensures it blends well without large pieces.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
