Fireworks Garlicky Blistered Green Beans
Big fan of Asian cuisine here. One of my all time favs on any Chinese restaurant menus are the green beans. My take on these is too omit the bean paste and sauce and just go heavy on the garlic. You can add them to any cuisine style menu this way.
1 lb green beans, rinsed, dried and trimmed
1Tbs high heat cooking oil
2 tbs Fireworks Garlic butter
1/2 tsp salt
1/4 tsp fresh black pepper
6 cloves sliced fresh garlic
Red Pepper flakes to taste
Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt and pepper. Turn down to medium and add garlic, butter and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden and butter is fully melted about 1 minute.
Transfer beans to a platter. Spoon garlic/red pepper flake mixture over and pour some butter over too; season with flake salt.