These spicy Seared Sriracha Green Beans with toasty, crunchy almonds and lots of garlic are the simplest and tastiest way to eat green beans!
Vegan | Gluten Free
Welcome back! Hope you had a great summer! We’ve been busy experimenting with lots of new recipes this summer using all the veggies coming from the garden. I’m so excited to share them with you!
Green beans have been fairly abundant this year and this spicy new recipe has become our favorite! We’ve made these twice this week alone! Inspiration for this simple recipe comes from this book that I’m loving right now! Take a peek…it’s super fun!
If you love take-out Szechuan style green beans, then you need to bookmark this easy recipe! No need for take-out…you can make these at home with just a few ingredients and this simple method in just about twenty minutes total!
What Is Dry Frying?
The secret to these “restaurant style” green beans is dry-frying. This technique uses very little oil, preferably in a cast iron pan, over fairly high heat and creates slightly charred and tender green beans with lots of flavor.
You can cook the beans to your preference. I like to keep a little snap to my beans, but go ahead and cook them until they are perfectly tender and they’ll be delicious!
Seared Sriracha Green Beans
Ingredients
- 1/3 cup whole raw almonds crushed
- 1 1/2 tablespoons avocado oil divided
- 1 pound fresh green beans stems trimmed
- 4 cloves garlic, minced
- 1 tablespoon sriracha
- 1 tablespoon soy sauce, tamari or coconut aminos
- pinch salt as needed
Instructions
- Heat a large cast iron pan over medium heat. Add the crushed almonds to toast, stirring frequently for 3 to 5 minutes. Move them to a plate and wipe the pan clean before returning it to the stovetop.
- Increase the heat to medium high and add 1 tablespoon of the avocado oil. Add the green beans and cook to your desired tenderness, tossing occasionally.
- Push the beans aside and add the remaining 1/2 tablespoon of oil to the pan. Add the garlic and cook for just about 10 seconds before tossing them with the green beans.
- Add the sriracha and soy sauce and half of the crushed almonds. Toss to coat the beans and remove from the heat. Sprinkle on the remaining almonds and taste test. Add a pinch of salt, if needed.
- Try not to eat all of them before serving! :)
Notes
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These beans have become a favorite! I made them for Thanksgiving dinner along with a traditional green beans almandine. All the sriracha beans were gone and the others looked pathetic just sitting there getting cold. 😂 Thank you for sharing.
Awww…that makes me so happy, Maggie! Thanks so much! xo
These green beans were delicious! I struggle to find vegetables that my husband will eat but he loved these. The toasted almonds were a big hit. There was just enough heat from the Sriracha sauce and all the flavors worked really well together. Simple recipe for me and a lot of flavor for him. A vegetable win. Thank you for sharing!!!
Jen! Your comment just put a huge smile on my face! I love when a recipe can entice someone to love veggies! If your husband likes this with green beans…you may want to try making this with other veggies, like eggplant, zucchini or even carrots! Thanks so much for taking the time to share that!
You had me at sriracha! Love that these are so simple but so big on flavor.
Ahhh…me too, Joanne! We go through bottles of sriracha in our house! xo
Made these and they are so incredible! The perfect amount of heat!
SO glad to hear that, Kate! Thanks so much for the five stars! xo