Wok-Seared Green Beans with Bacon and Chili Crisp
This recipe turns plain green beans into a spectacular side dish. Chili crisp, fresh ginger and bacon give the recipe tons of flavor. —Nikki Haddad, Germantown, Maryland
Ingredients
- 4 bacon strips, chopped
- 1 pound fresh green beans, trimmed
- 2 garlic cloves, minced
- 1-1/2 teaspoons minced fresh gingerroot
- 1 tablespoon chili crisp
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar or honey
- 1 tablespoon water
- Optional: Toasted sliced almonds, sesame seeds, sesame oil
Directions
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1Heat a wok or large skillet over medium heat. Add chopped bacon and cook until crisp. Remove bacon with a slotted spoon; drain on paper towels.
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2Increase heat to high. Add green beans in a single layer. Let sit undisturbed for 1-2 minutes to develop char. Cook for 5-7 minutes, tossing occasionally, until beans are blistered, slightly wrinkled and crisp-tender.
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3Reduce heat slightly. Add garlic and ginger, cook for 30 seconds longer or until fragrant. Add chili crisp and cook another 30-45 seconds. Add soy sauce, rice vinegar, sugar and water; toss to coat. Continue cooking until beans are glazed, stirring consistently. Add bacon back to pan.
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4Transfer to a serving dish and, if desired, garnish with toasted sliced almonds, sesame seeds and a light drizzle of sesame oil.
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