Wednesday, February 15, 2006

Blistered Green Beans

These beans are both simple and satisfying--even my dog loved them (although he'll eat most anything). Similar in texture to Schezuan-style green beans, they have a charred, blistered exterior and a mildly spicy flavor. These might be my new favorite side dish for Asian-inspired recipes--they are delicious, easy, and very flavorful. My friend Adrien passed along the recipe that I worked off of, and I am so thankful.

Blistered Green Beans
serves 2

1 Tbsp toasted sesame seeds
2-3 handfuls green beans, washed and trimmed
sea salt (for boiling water)
olive oil (enough to coat the bottom of the pan)
.5 tsp Thai garlic chili sauce
1 Tbsp sesame oil
coarse sea salt

Blanch the beans in 2-3 inches of salted water for 2 minutes. Drain and rinse with cool water. Let dry.

Heat olive oil in a large, deep saucepan until it smokes--I prefer a deep saucepan to help fend off the hot oil splatters. Add beans and stirfry for 3-5 minutes, until browned and beginning to blister. Add the remaining ingredients (to taste) and stirfry for 1 minute more. The beans should be dark brown in spots and crispy. Serve immediately--they are wonderful with my Pork Sesame Rice, by the way.


Skeezix said...

I love green beans. I am going to have to give these a try, although my most favorite way to eat them is with onions and bacon.

Buster looks like a cute dog. I want to pet his head.

Anonymous said...

Good news on bean varieation since lemon,olive oil, and parsley are my mainstay.

Marianne said...

Mom, is that you? Yes, this is a wonderful bean variation. And Suzanne, Buster is the best, and a lot of help in the kitchen.

myletterstoemily said...

these look delicious! i can't wait to
try this recipe, because i love green

thank you!

did you recognize your mom from
her lemon, olive oil, and parsley
recipe? :)