To re-create Phan’s flavorful sauce-itself a take on nuoc mau, or Vietnamese caramel sauce-we used brown sugar instead of taking the time to caramelize white sugar. Cutting the beans on a bias gave us more surface area for better browning. Toss to coat and let marinate for 5 minutes. We found a Dutch oven worked best to control splattering-drying the beans thoroughly also helped (though a large skillet works in a pinch). Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl, then pour over green beans. Dill Spicy Dilly Beans Recipe A bit of heat from red chile flakes and plenty of garlic flavor come through with these crunchy, dill-scented green beans. We simplified by adding the beans to a very hot pan with a small amount of oil, then making a sauce around them as they cooked. Phan’s recipe calls for blanching the beans first. Turn the heat to low and let the oil slowly infuse. Heat, stirring until salt has completely dissolved. In a saucepan, bring salt, water and vinegar to a boil over medium high heat. Cut beans into jar-length pieces, being sure to leave enough room for a inch of headspace between the top of the beans and the top of the jar. In a small skillet, place 2 tablespoons of the oil, the garlic, crushed red pepper flakes (start with a quarter teaspoon if you are sensitive to heat), and capers. Remove strings from string bean varieties. Simmer, uncovered, for 7 to 10 minutes or until thickened, stirring occasionally. Line a rimmed sheet pan with aluminum foil. We adjusted the recipe to work without a wok. Heat the broiler to high for at least 15 minutes. A final toss with sake and fish sauce coats the charred beans with a dark, bittersweet sauce. Chef Charles Phan, owner of The Slanted Door, a popular Vietnamese restaurant in San Francisco, caramelizes sugar, then stir-fries string beans in the blistering heat of a wok. Combine all the sauce ingredients together then pour over the green beans and toss well. Add the green beans and cook for 5 to 7 minutes, stirring occasionally. The key is cooking them in a sauce that actually sticks. Heat a wok, skillet or non-stick pan, over medium-high heat then add the sesame oil. The challenge of stir-frying green beans is that, more often than not, the flavorings slide off and you’re left biting into a bland bean.
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