These effortless Chinese Green Beans are pan-fried to blistered perfection then coated with a garlicky-sweet-spicy sauce that makes them impossible to resist.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 4
Ingredients
2tablespoonslow-sodium soy sauce or use Tamari for gluten-free
1tablespoonhoney
1teaspoonchili paste such as Sambal Oelek or chilli garlic sauceor 1/2 teaspoon red pepper flakes
2tablespoonsneutral oil (I use avocado oil)
1poundgreen beanstrimmed, washed and thoroughly dried
2fat garlic clovesminced
pinch of saltonly if necessary
Instructions
In a small bowl, combine soy sauce, honey, sambal oelek and 1 tablespoon water. Set aside.
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once the oil is hot, add the green beans. Give them a quick toss to coat in the oil then leave them undisturbed until they start to slightly char, about 4 minutes. Flip them around to char on the other side, another 3 minutes, or so. Toss again and continue to cook beans until they are tender and blistered, about 3 more minutes. You may want to do this in two batches if your skillet isn't very large.
Lower heat to low, add garlic and sauté until fragrant, about 1 minute. Turn off the heat and pour the soy sauce mixture into the pan and sauté for 1 more minute, tossing the beans until they are fully coated in the sauce. Taste and add a pinch of salt, if needed. Serve immediately.
Notes
Recipe adapted from Lucky Peach 101 Easy Asian RecipesTIPS:Wash and dry the beans really well. Moisture will cause the beans to steam in the pan and prevent them from blistering. Don't overcook the beans. You want the beans slightly blistered on the outside and tender on the inside but with a bit of snap. That said, I have accidentally taken them to the side of limp many times and they are still delicious.