Blistered Green Beans are similar to Chinese dry fried green beans, but much easier to prepare. Charred, but not burnt, these green beans are delicious.
1/2 t grated lemon zest
1 t lemon juice
1/2 t kosher salt
1/4 t pepper or Sichuan pepper
1 lb green beans, trimmed
2 T vegetable oil
Combine lemon zest, salt and your choice of pepper in a small bowl and set aside.
Rinse green beans, but do not dry. Place in a medium bowl. cover and microwave until fully tender, about 6 – 12 minutes, stirring every three minutes. (Mine took only about 6 minutes.) Transfer green beans to a paper lined plate and let drain.
Heat oil in 12″ nonstick skillet over high heat until just smoking. Add green beans in a single layer. Cook, without stirring, until green beans begin to blister and char, 4 to 5 minutes.
Toss green beans and continue to cook, stirring occasionally, until beans are softened and charred, 4-5 minutes longer. Transfer green beans to a serving bowl and sprinkle with lemon salt mixture, lemon juice and toss to coat.
Thank you Cook’s Illustrated.
Keywords: green beans recipe, Asian green beans recipe, Roasted Green Beans,