Half an hour after eating those green beans, my mouth is still tingly with spice. I’ve just whipped up a recipe for the best green beans I’ve ever made, and I’m so happy with it, I thought I’d share it. But beware, this is only for the few who enjoy their meals s-p-i-c-y. 

Ingredients

• A couple handfuls of green beans, ends chopped off
• 2 birdseye chilies 
• 2 cloves of garlic
• olive oil
• sesame oil
• sriracha sauce 

Method 

• heat up a wok & pour a lug of olive oil into it
• mince your garlic and throw it in the wok
• let it cook for 30 seconds before throwing in the chopped up chilies and green beans 
• toss the green beans around for a few minutes before adding a 1/2 teaspoon of sesame oil. 
• continue tossing around the green beans in the wok for the next 10 or so minutes until the garlic and chilis have cooked completely 
• add a couple of squirts of sriracha hot sauce and cook for a few more minutes. 
• After everything is incorporated, take out of the wok and serve. The green beans should still be crunchy. 

And that’s it. To be honest, the sesame oil and sriracha additions kinda happened on a whim, but I’m so glad I did it. It had just the right Asian flavour without being too greasy. I love the way it turned out, and it’s definitely a recipe I’ll be coming back to. 

Feels good to write a foodie post, haven’t done one in a lonnnng while!