Spicy Green Beans

The variety of produce at the market increases each week, this time of the year. This week the focus is on string beans and garlic. If you do not care for spicy, do not use sambal oelek (or chili flakes)

Throw a fried egg on top,
serve with rice, and you have a delicious meal.
f o r t w o
1 tsp vegetable oil
½ lb green beans, ends trimmed, chopped into bite-size pieces
2 cloves garlic, finely chopped
1 tsp soy sauce
1 tsp sambal oelek (or 2 tsp chili flakes, optional)
a d d i t i o n s
1 tsp ginger, grated
1 tsp lemon juice
Add the vegetable oil to a frying pan on
medium heat. Once it’s hot, add the green beans.
Let them cook undisturbed for about 1 minute.
Mix the garlic, soy sauce, and sambal oelek in a
bowl (and the ginger and lemon juice, if using).
The beans should have turned bright green. Add
about ¼ cup of water to the pan. Cook another
2 minutes, until the water is mostly gone. Pour
the sauce into the pan and toss gently to coat.
Cook another 2 minutes, until everything is
fragrant and most of the liquid is gone. Poke
the beans with a fork: if it goes through easily,
they’re done. They should take about 5 minutes.
Taste and add more chili sauce or soy sauce if
you want the beans hotter or saltier.

Recipe from Cheap and Good, Leanne Brown