Author Notes
Spicy, crispy, and crunchy - a delicious, easy, and very fresh-tasting combo. —Erin Jeanne McDowell
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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4-6
Ingredients
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vegetable oil, as needed
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2-3
shallots, thinly sliced into rings (85 g)
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salt, to taste
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2 tablespoons
olive oil (30 g)
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1 1/2 pounds
green beans, trimmed (680 g)
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3
cloves garlic, thinly sliced (15 g)
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red pepper flakes, to taste
Directions
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In a small saute pan, heat about 1 inch of oil over medium heat. When it is very hot, add the shallots and fry, tossing occasionally, until evenly golden, about 10-12 minutes.
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Remove the shallots and drain on absorbent paper towels. Season with salt. Let cool to room temperature.
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Heat the olive oil in a large wok. Add the green beans and stir-fry until they are tender-crisp, about 6-8 minutes.
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Add the garlic and red pepper flakes and stir-fry until the garlic is fragrant, 1-2 minutes more. Season with salt and serve with the crispy shallots.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell
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