Fill a 4-qt. saucepan or Dutch oven with water; add salt. Bring to boil. Add beans and gently boil for 2 to 3 minutes or just until beans are crisp-tender. Drain, using a colander. Immediately, transfer cooked green beans to a bowl of ice water to cool. Drain green beans and pat dry; set aside.
Recipe
Author
Hy-Vee Seasons
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Description
Elevate everyday green beans by stirring in a small amount of mirin cooking wine, ginger and chili crisp. Chili crisp is a crunchy condiment that not only spices up veggies, but also can be stirred into your favorite salad dressing or marinade, tossed with pasta, added to sandwiches, and even used as a topping on ice cream!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ⅛ tsp. Hy-Vee salt | ||
| 2 lbs. fresh green beans, trimmed | ||
| ¼ c. Hy-Vee salted butter | ||
| ⅓ c. thinly sliced green onions, white parts only | ||
| ¼ c. minced gingerroot | ||
| ½ c. Full Circle Market organic vegetable broth | ||
| ¼ c. mirin sweet cooking rice wine | ||
| 2 tbsp. drained chili crisp, reserving oil | ||
| 1 tbsp. white roasted sesame seed | ||
| 2 tbsp. chili crisp oil | ||
| 1 c. Hy-Vee lightly salted crispy onions |
Things To Grab
- 4-qt. saucepan or Dutch oven
- Colander
- Large bowl
- Large nonstick skillet
- Wooden or silicone spoon
- Fork
- Shallow serving bowl
- Foil
- Paper towels
Directions
Melt butter in a large nonstick skillet over medium-high heat. Add green onions and gingerroot; cook for 2 to 3 minutes or until softened, stirring occasionally.
Add green beans to skillet. Cook for 4 to 5 minutes or until fork-tender and lightly charred, stirring occasionally. Stir in broth, mirin, drained chili crisp and sesame seed. Cook for 3 to 4 minutes or until liquid has evaporated. Transfer green beans to a shallow serving bowl; loosely cover to keep warm.
Carefully, wipe skillet clean with paper towels. Heat chili oil over medium heat. Add crispy onions; toss to coat. Spoon onion mixture on top of beans and serve.