The Best Spicy Vegan Green Beans
Ingredients
- 32 ounces fresh trimmed green beans
- 4 tbsp soy sauce
- 2 ½ tbsp chili crisp
- 2 tsp diced/minced garlic or measure with your heart
- salt to taste
- black pepper to taste
- chinese five spice (optional) to taste
- red pepper flakes or thai chili flakes (optional) to taste
- 2 tsp cornstarch
- 2 tsp sesame oil (optional)
- 1 lime juiced
- vegan butter or neutral oil for cooking
Instructions
Par-cook the green beans
- Place green beans in a large bowl with about 1 cup water. Cover with a paper towel and microwave for 5-6 minutes. (If they don't fit well, break into two smaller batches to avoid overcrowding). Drain the green beans and let them steam dry for ~5 mins.
Blister/sear green beans & add sauce
- Heat a generous amount of vegan butter or neutral oil over medium high heat in a large/wide sauté pan. Meanwhile, in a small bowl, combine the soy sauce, chili crisp, garlic, salt, pepper, chinese five spice, chili flakes, and cornstarch.
- Add the green beans to the pan. Allow them to sizzle and blister for ~3 mins undisturbed. Give them a toss and them let them cook for ~3 more mins. Give them a test to see if they are to your preferred texture. If you want them softer or more blistered, you can continue cooking for a few more minutes. I prefer them slightly soft but not mushy/still having some bite.
- Once you're happy with the texture, slightly lower the heat and add the sauce. Toss the beans in the sauce for about 60 seconds, until well coated.
- Top with sesame oil, fresh lime juice, and enjoy!
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