Spicy Chili Garlic Green Beans (Chinese Style)

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness without refined sugar.

Wash the green beans thoroughly and dry them with paper towels, letting them air dry for about half an hour.

Trim off the stem ends of the green beans.

Crush the garlic cloves using the side of a knife, then trim the tough root end off each clove and roughly chop the garlic.

Line a cooling rack with paper towels to drain the green beans after cooking.

Add about 1/2 inch of vegetable oil to a frying pan and heat to 360 degrees Fahrenheit.

Blanch the green beans in batches for about 40 seconds until vibrant green and the skin just starts to wrinkle.

Remove the green beans and place them on the paper towel lined rack to drain.

Pat the green beans with paper towels to remove excess oil.

Drain most of the oil from the pan, leaving about a tablespoon.

Add the chopped garlic to the pan and stir-fry until cooked through and just starting to brown.

Return the green beans to the pan and add the doubanjiang, stir-frying until the beans are evenly coated with the chili paste and garlic for about 30 to 40 seconds.

Plate the green beans and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens