Blistered Green Beans
High-heat skillet-charred green beans finished with garlic, soy, and sesame oil.
- green beans, trimmed and thoroughly dried1 lb
- neutral oil1 tbsp
- garlic cloves, sliced3
- shallot, sliced1
- soy sauce1 tbsp
- rice vinegar1 tsp
- sugar½ tsp
- red pepper flakes¼ tsp
- toasted sesame oil1 tsp
- flaky salt
- 1
Heat a skillet over high heat for 3 minutes until very hot. Add neutral oil, then add the green beans in a single layer. Do not stir for 90 seconds.
high - 2
Toss the green beans and let sit again without stirring. Repeat until beans are charred in spots and still snappy, about 4–5 minutes total.
high - 3
Push the green beans to the side. Add the sliced garlic and sliced shallot to the cleared space and cook 30 seconds until fragrant.
high - 4
Add soy sauce, rice vinegar, sugar, and red pepper flakes. Toss everything together to coat.
high - 5
Remove from heat. Finish with toasted sesame oil and flaky salt. Serve immediately.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
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