Here is one of my favorite ways to enjoy green beans– Thai Sweet Chili Green Beans. This recipe is quick and makes a nice accompaniment to Thai-inspired dishes when you want to do something different besides rice or noodles.
These gorgeous green beans were lovingly grown by my husband, David. Before I became a personal chef and began adding other food-related jobs to my life, I used to be more involved in the hard work it takes to grow a garden. However, now my involvement is pretty much limited to creating and cooking with the ultra-fresh produce he brings in the back door. Rough….I know….but someone’s gotta do it.
In my line of work, I’ve tried numerous ways to speed up the process of trimming the stem end from beans including lining several up on a cutting board and cutting the ends. Well, it’s still time-consuming to line up those beans. The method that works best for me is to just grab two or three at a time in my right hand and break the stem end off with my left.
1 tablespoon canola or vegetable oil
4 cloves garlic, thinly sliced
2 pounds green
1/3 cup vegetable or chicken broth
2 tablespoons soy sauce
1/2 cup sweet chili sauce
1 teaspoon crushed red pepper flakes
salt, to taste
In a large skillet or wok, heat oil over medium-high heat. Cook garlic 30 seconds to 1 minute or until fragrant. Add green beans and cook, stirring often or until beans are beginning to brown.
Add broth and soy sauce. Cover and let cook 4 to 5 minutes or until crisp-tender.
Add sweet chili sauce, crushed red pepper flakes and salt to taste. Heat through. Transfer to serving bowl and serve immediately.