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!