This has been my favorite Asian-style green beans yet. I've tried some higher-rated ones and wasn't impressed. This will be my new method, with the addition of Sriracha. For the record, I subbed (liberally) soy sauce for the salt in this recipe, and that probably made a big difference. Be sure to take a paper towel or clean kitchen towel to your freshly-drained green beans BEFORE adding them to your hot oil, or you'll throw grease splash-back onto yourself. Drying them also helps them to blister and brown like they're supposed to (instead of steam and mush, like they are not supposed to). I wish the instructions included that step, because it's a standard cautionary procedure (never add water to hot oil, etc.) but I don't fault the recipe for that. Thank you for sharing your recipe!
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This has been my favorite Asian-style green beans yet. I've tried some higher-rated ones and...