Sambal Green Beans
When I moved in with David who’s now my husband, we were eating out a lot. We had a list of favorite restaurants that we kept returning to and among them was a Malaysian one which offered a lot of Szechuan dishes… hot and spicy!
We haven’t been there for at least a good 10 years because I started to duplicate our favorite dishes at home to the point that we prefer our own versions. There was Hot & Sour Soup, Curry Chicken, Ginger Beef, General Tso’s Chicken, Sweet & Sour Pork, Kung Pao Chicken, as well as the featured recipe… Sambal Green Beans!
They are so flavorful and go well with many proteins! It’s very quick to make and the results are delicious! This is a nice change from regular steamed beans. The beauty of making them at home is you’re in control of how spicy or mild you want them… that’s a bonus!
After blanching the veggies in boiling salted water, transferring to an ice bath to stop them from cooking further and draining very well, there’s another step I like to do. Because oil and water are not best friends in a hot pan, I place them in a single layer on a cutting board lined with paper towels and pat them dry with more paper towels. Too many times, I’ve had oil splashing on me while sautéing food… it gets old after a while, lol!
To make this Sambal Green Beans recipe so tasty, it needs a fabulous sauce. The combination of ingredients is exactly what makes them so flavorful! To accentuate the taste, I quickly sauté ginger and garlic – these two are a match made in heaven!
From start to finish, it takes only 15 minutes to make these amazing Sambal Green Beans! Of course, it’s always nice to go out and have someone else cook for you but now with this recipe, you have the choice to stay home and enjoy them… Check out this other delicious green bean dish… Green Beans with Chili-Orange Oil
Bon Appétit!
Here are more incredible side recipes for you to enjoy…
– Smoky Bacon Creamed Corn
– Quick & Easy Sautéed Broccolini
– Creamed Spinach – Steakhouse Style
– Brussels Sprouts with Bacon and Onions
– Vegetable Medley
– Carrot & Rutabaga Mash
and for even more side recipes, click on this link… Recipe Category • Sides & Vegetables
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Sambal Green Beans
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Ingredients
- 1 lb. (500 g) green beans, trimmed
- 2 tbsp. canola oil tips & tricks
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. sesame oil tips & tricks
- 1 tbsp. sambal oelek
- 1 tbsp. brown sugar
- 2 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. sesame seeds, for garnish
Directions
- Blanch green beans in boiling salted water for 3 to 4 minutes.
- Using a spider strainer, transfer them to an ice bath; set aside for 5 minutes.
- Drain beans in a colander before placing them on a single layer on a cutting board lined with paper towels. Pat them dry using more paper towels; set aside.
- In a bowl, whisk together soy sauce, sesame oil, sambal oelek and brown sugar; set aside
- In a wok or a large skillet over medium-high heat, add oil. When hot, add ginger and garlic; sauté for 30 seconds.
- Add blanched beans and toss constantly for 3 minutes.
- Pour in the soy sauce mixture and stir to coat; toss continuously for 1 minute.
- When the sauce starts simmering, season lightly with ground sea salt and freshly ground black pepper. Add sesame seeds and stir to combine.
- Remove from the heat and serve immediately.
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