My mom made a similar version of these green beans when I was a kid. I’ve changed it a bit and made it my own. These make a great side dish, or a light meal, if you’re like me and just want a pile of veg instead of meat sometimes.
Thogg won’t eat these, but that’s only because he hates green beans. He will happily pick the garlic bits out; when summer is in mid-swing and I have yellow beans growing in the garden he’ll eat those at least. He swears the yellow ones taste different and who am I to judge?
- 12oz baby green beans – cleaned and trimmed
- 1 to 1.5 Tbs rice bran oil, untoasted sesame oil or any other high heat low-flavor cooking oil
- 3 cloves of garlic – peeled and sliced into very thin little medallions
- 1-2 tsp (or to taste) chinese style soy sauce
- 1.5-2 tsp rice wine vinegar
- red pepper powder – to taste
- ground black pepper – to taste
- drizzle of toasted sesame oil
- Boil the green beans in water until they just become a little tender but still have a good snap to them. For baby green beans this only takes about 1 to 1.5 minutes. Thicker green beans may take a three minutes or so. Drain the beans.
- In a large skillet or wok over high heat, heat up your cooking oil. When it is very hot but before it starts smoking add your drained green beans. Stir it every 10 seconds or so, allowing the beans to develop a medium to dark brown blistering along the sides. After a few minutes of doing this turn down the heat a little and add the garlic. Don’t burn the garlic or it will get bitter. In 30 sec to 1 min add the rice vinegar give it a stir and let it mostly evaporate and then add the soy sauce and do the same.
- Add the ground black pepper, give it a quick stir and then taste a green bean. Depending on the soy sauce you’ve used you may want to add more or add some salt. Add in the red pepper and then take the wok off the heat. Drizzle with 1/2 tsp toasted sesame oil and stir.
- Serve and enjoy