Ingredients:

  • 1 lb fresh string beans, ends trimmed and patted completely dry
  • 2 tbsp neutral oil (grapeseed, avocado, or peanut oil)
  • 0.5 tsp kosher salt
  • 4 cloves garlic, finely minced
  • 0.5 tsp red pepper flakes
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • 0.5 tsp sugar

Instructions:

  1. Wash the green beans and dry them thoroughly with paper towels. Ensure no moisture remains to prevent steaming and ensure a proper blistered texture.
  2. Heat 2 tablespoons of neutral oil in a large heavy-bottomed skillet or wok over medium-high heat until shimmering.
  3. Add the beans in a single layer. Let them sit undisturbed for 2–3 minutes until the skins develop mahogany-colored blisters. Toss with tongs and fry for another 3–4 minutes until tender-crisp.
  4. Reduce heat to medium. Push the beans to the sides of the pan and add the minced garlic and red pepper flakes to the center. Sauté for 60 seconds until fragrant but not burnt.
  5. Add the soy sauce, sugar, salt, and toasted sesame oil. Toss all ingredients together for 30 seconds to coat and glaze the beans. Serve immediately.