Wondering what to serve with egg rolls for dinner? Here's a list of the 19+ best sides! These recipes are all quick & delicious. Try these Garlic Green Beans. Deliciously crispy and coated with lots of savory garlic and a spicy chili crisp.
Neutral oilfor frying - like avocado oil, sunflower oil, vegetable oil, canola oil, the amount used will depend on the size of your skillet
1Tablespoonchicken broth concentratelike better than bouillon, or chicken bouillon powder
2Tablespoonswater
1Tablespoonchili crisp or chili oil, optional
Saltto taste
Instructions
Optional: Blanch the green beans in boiling water for 20 seconds, then place in an ice bath to stop the cooking process. Pat them very dry after draining.
If you don’t dry thoroughly, splattering and popping can occur with the oil.
Once the beans are dry, pour some neutral oil into a large skillet, just enough to submerge the beans, about ½-1-inch. Heat the oil over high heat, it should be around 350-degrees. To test the temperature of the oil, drop a bean into the skillet. It should start to sizzle immediately.
Once the oil is hot, add a handful of beans and fry until you see wrinkling and blistering on the skin, it should take 1-2 minutes.
Remove the beans with a slotted spoon or tongs and set aside on a paper towel lined plate. Repeat with the remaining green beans.
Remove all but 1 TBSP oil from the pan and reduce the heat to medium. Add the garlic and saute until fragrant, about 30 seconds. Add the broth concentrate (or bouillon powder) and water and stir to combine. Return the green beans to the pan and cook for 30 seconds longer. Season with salt and drizzle with chili oil, if desired. Enjoy!
Notes
Store leftovers covered and in the fridge for 3 to 5 days. To reheat, either warm the beans in the microwave or a skillet over medium heat.