Garlic Chili-Crisp Green Beans

These finely chopped garlic-chili crisp green beans are cooked in garlicky oil and seasoned with soy sauce, chili crisp, and a splash of vinegar.

A quick and easy Asian green bean side dish that pairs well with beef, chicken, tofu, seafood, and pork. I adapted this easy diced green bean recipe from I am Homesteader, and thought it would be fun to make, as I’d never chopped or diced green beans before. The results with smaller chopped green beans are that the Asian flavors penetrated the green beans much better than if they were kept whole. These spicy, delicious garlic chili-crisp green beans paired nicely with garlic rice, soy-garlic flank steak, and a cucumber salad.

Garlic Chili-Crisp Green Beans

Ingredients:

• ½ lb. green beans, ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic, smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp, or more if desired
• Splash of seasoned rice vinegar, to taste
• Sea salt and freshly cracked black pepper, to taste
• Toasted sesame seeds, to taste

How to Make Garlic Chili-Crisp Green Beans:

Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.

Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove the garlic and chop it into small bits.

Add the chopped green beans and cook, stirring often, for 5 minutes.

Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.

Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.