This was the hardest food photo shoot I have ever had because I could not stop eating these addictive green beans.
This dish has great umami flavor from the soy sauce and a spicy kick from the chili flakes. I blanched the beans first and then sautéed them. Using this method ensures perfectly cooked green beans that are not overly done and still a bit crunchy.
This spicy side dish is simple and fast. The longest part is trimming the green beans. Try trimming ahead of time so you can cut down on kitchen time while cooking.