I love anything spicy. And these are one of my favourites! I also love green beans (especially in a caesar!). Anyhow, these are an easy side for chicken and rice, or aside steak and garlic mashed potatoes. The only thing that takes any time is boiling the water to blanch the beans.
This recipe is all about “dashes” because I never seem to actually measure anything, most of it is to taste…so you can personalize all you want, but all the ingredients go so well together, that I imagine you couldn’t go wrong.
If you aren’t a green bean fan, but love edamame, it makes a great snack! (I will post a pic of those one night when we have a late night craving).
2 handfuls of tipped green beans
pinch of salt
6 cups boiling water
2 Tbsp sesame oil
1 Tbsp minced garlic
1-2 Tbsp hot sambal sauce (hot chili Asian sauce)
2 Tbsp hoision sauce
3-4 dashes soy sauce
2 dashes terriyaki sauce
1-2 tsp honey
2 tsp sesame seeds
- Boil water in pot over high heat
- Add pinch of salt and beans – remove after 3 minutes
- At this point you should add the strained green beans to an ice bath to stop the cooking, however I never am that organized and just plop them in a strainer and run the cold water through them, turning them over with my hands for a few minutes until cool.
- In a large frying pan, or a wok, heat sesame oil
- Add garlic, alow to soften, do not brown it!
- Add strained green beans – allow to “fry” for about 20 seconds, stirring once or twice.
- Add sambal, hoision, terryaki and soy sauces. Allow to cook for about 2 minutes, the sauces will thicken and coat the beans
- Remove from heat and sprinkle [toasted] sesame seeds over top.