1/3 Photos of Spicy Green Beans
You can buy chili oil in Asian markets or in the ethnic foods section of the supermarket. You can also substitute with olive oil and a pinch of red chili flakes or use Spicy Chili Oil. Most of the recipe can be made in advance, and you can quickly finish the beans at the last minute. This is from Firehouse Food: Cooking with San Francisco's Firefighters. Edit: You may want to start with 1 tablespoon of chili oil and adjust to your liking.
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- 1Prepare an ice bath by filling a large bowl with water and ice.
- 2Bring a large pot of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes.
- 3Using a slotted spoon, transfer the beans to the ice bath; this will stop the cooking process so that the beans remain crisp. When the beans have cooled, transfer them to a colander and allow them to drain completely. Spread them on paper towels to dry. Set aside.
- 4Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the bacon and continue to cook for 5 minutes, or until the bacon is crisp and the onion is golden. Using a slotted spoon, transfer the bacon and onion to a plate lined with paper towels, leaving as much fat in the pan as possible. Discard the fat, wipe the skillet with a paper towel, and put the pan back on the heat. Add the chili oil and the green beans; saute the green beans for 3 minutes. Toss in the bacon mixture, stirring until heated through. Season to taste with salt and pepper.
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Nutritional Facts for Spicy Green Beans
Serving Size: 1 (117 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 158.2
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 3.5 g
- Cholesterol 12.9 mg
- Sodium 163.8 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 2.8 g
- Sugars 1.8 g
- Protein 3.7 g
The following items or measurements are not included:
hot chili oil