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This is our go-to recipe for a quick and easy dinner. I lived in China for 4 months and my husband lived in Taiwan for 2 years so whenever we are craving some authentic tasting spicy green beans we always make these!! Delicious!
These were delicious. really enjoyed them, sorry the review is late i thought had i put it in. Made for 123 tag in games forum.
HOT! This is a nicely flavored green bean dish but I know for next time not to use so much chili oil! I boiled my green beans for a couple of minutes and then put them straight into a colander and sprayed them down with cold water. I had to use regular bacon but compensated with lots of fresh ground pepper at the end. My green beans turned out perfect bright green and crisp tender. Made for 1-2-3 hit wonders.
Wow! Spicy is right! We LOVE spicy but this was over the top! IF you are not chili heads you may want to start with less chili oil. This did seem a tad oily with the 2 Tbsp so it could be easily cut back. I dont eat pork so I made this with turkey bacon that I peppered before cooking to replace the pepper bacon. The two heats here really hit different places in tbe mouth so do use both of them- but you may want to adjust to your tolerance level. Dh and dd could not eat them. More for me- but even I was feeling the burn. Nice change of pace for green beans. Love that they remain a little crunchy. If not for the bacon and onions they would remind me of the ones that I love at my fave Asian restaurant. The bacon and onion gave them a kind of Asian~Deep South fusion. Green beans almost always are found with bacon and onion here in the south. Nice little combo cookie!
Loved this recipe! I couldn't find any chili oil that didn't have sesame oil as a base and I didn't want the "Asian" flavor--I wanted it to be more southern, so I went with the suggestion to use olive oil and red chili pepper flakes. Highly recommended! (I made this for a Zaar Tag dinner with Oven-Baked, Best Ever, Juiciest Chicken and Pierre Franey's Riz Creole.)