I recently traveled to the USA to visit my daughter and be there when my first grandchild was born. It was such a blessing to be able to be there to greet my grandson and spend a month getting to know him.
While I was there I also took the opportunity to purchase some of the spices and other ingredients that I can’t get here in Tanzania. One of them was Korean Pepper flakes which I used to make Chili Oil. It’s a flavorful addition to stir fry dishes, salad dressings and marinades. It is also a part of this easy and very tasty Asian Style Chili Green Bean recipe. I took this to a pot luck on Saturday and it was a hit!
You could easily use this same technique on other vegetables. Or for a raw version simply toss the sauce over your raw vegetables and let it marinate for at least 15 minutes.
- 1 lb green beans, stems removed
- 4 garlic cloves, minced
- 1 small red onion, sliced thin
- 3 TBL chili oil
- ½ tsp red pepper flakes
- 3 TBL soy sauce or tamari
- 2 tsp rice vinegar
- 1 TBL peanut butter
- 1 tsp sugar
- 1 tsp miso paste
- 1 tsp toasted sesame oil
- Bring a pot of water to boil
- Place the beans in the boiling water to blanch for 3-4 minutes then drain
- Mix the sauce ingredients and set aside
- Heat a sauce pan and add the chili oil
- Sauté the onions and garlic for 1-2 minutes
- Add the green beans and sauté for 4-5 minutes
- Add the sauce and the chili flakes
- Sauté for another minute or two until sauce is hot and coats all the green beans
- Do not over cook. You want the beans to still be a bit crunchy and crisp.
- Serve hot or put in the refrigerator to serve chilled.