What’s there to say? I love me some spicy green beans & they went perfectly with the Katsudan pork cutlet & rice bowls I made for dinner tonight.
1 1/2 lb fresh green beans, trimmed
1/2 cup sliced almonds
1/3 cup peanut oil (sesame or canola works)
8 – 10 garlic cloves, minced (you can use less, but I wouldn’t)
2 – 3 inch ginger root, peeled & grated
Red pepper flakes, per taste
1/4 cup red wine vinegar
Bring a pot of salted water to a boil. Add the green beans & boil for 1 – 2 minutes, until the beans turn bright green. Strain them & run under cold water to stop them from cooking.
Meanwhile, heat a large nonstick pan over medium heat. Add the sliced almonds & toast until golden brown, tossing frequently, about 4 minutes. Transfer to a plate.
Return skillet to burner & heat to medium-high heat. Once heated, add the oil, a few pinches of salt, garlic, ginger, & pepper flakes cook just until garlic starts to brown. Add the vinegar & let cook down for 1 – 2 minutes. Remove the pan from heat & toss in the beans to coat thoroughly & evenly with dressing. Stir in the toasted almonds.