📝 About This Recipe
This vibrant stir-fry celebrates the bold, raw heat of Sambal Oelek, a traditional Indonesian chili paste that brings an assertive kick and bright acidity to fresh vegetables. By blistering the green beans over high heat, we achieve a smoky 'wok hei' charred exterior while maintaining a crisp-tender snap inside. Infused with aromatics like ginger and toasted sesame, this dish is a masterclass in balancing spicy, salty, and savory flavors in under fifteen minutes.
🥗 Ingredients
The Vegetables
- 1 pound Fresh Green Beans (trimmed and patted very dry)
- 2 medium Shallots (thinly sliced into rings)
- 4 large Garlic Cloves (thinly sliced)
- 1 inch piece Fresh Ginger (peeled and finely minced)
The Sambal Paste Sauce
- 2 tablespoons Sambal Oelek (adjust based on heat preference)
- 1 tablespoon Low-Sodium Soy Sauce
- 1 tablespoon Oyster Sauce (can substitute vegetarian mushroom sauce)
- 1 teaspoon Coconut Sugar (or brown sugar to balance the heat)
- 1 teaspoon Rice Vinegar
- 1/2 teaspoon Toasted Sesame Oil (added at the end for aroma)
Cooking and Garnish
- 3 tablespoons Neutral Cooking Oil (grapeseed, canola, or peanut oil)
- 1 teaspoon Toasted White Sesame Seeds (for garnish)
- 1 stalk Green Onion (finely sliced on a bias)
👨🍳 Instructions
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1
Wash the green beans thoroughly and trim the stem ends. Most importantly, pat them completely dry with a kitchen towel; moisture is the enemy of a good sear.
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2
In a small mixing bowl, whisk together the Sambal Oelek, soy sauce, oyster sauce, coconut sugar, and rice vinegar until the sugar has mostly dissolved. Set this sauce aside.
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3
Prepare your aromatics: slice the shallots into thin rings, slice the garlic into thin chips, and mince the ginger. Keep these separate from the beans.
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4
Heat a large wok or a heavy-bottomed cast iron skillet over high heat until it is wisps of smoke begin to rise.
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5
Add 2 tablespoons of the neutral oil to the wok and swirl to coat the surface. Carefully add the green beans in a single layer if possible.
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6
Let the beans sit undisturbed for 2-3 minutes. You want them to 'dry-fry' and develop charred, blistered brown spots on the skin.
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7
Toss the beans and continue cooking for another 2 minutes until they are bright green but puckered and slightly softened.
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8
Push the beans to the perimeter of the wok, creating a well in the center. Add the remaining 1 tablespoon of oil to the center.
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9
Add the sliced shallots to the center and fry for 1 minute until they begin to turn golden and fragrant.
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10
Add the garlic chips and minced ginger to the shallots. Stir-fry the aromatics in the center for 30 seconds, being careful not to let the garlic burn.
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11
Toss the beans back into the center to combine with the aromatics. Pour the Sambal sauce mixture over the beans.
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12
Stir-fry everything together vigorously for 1 minute. The sauce should thicken and glaze the beans beautifully, becoming sticky and fragrant.
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13
Remove the wok from the heat immediately. Drizzle with the toasted sesame oil and give it one final toss.
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14
Transfer to a serving platter and garnish generously with toasted sesame seeds and sliced green onions.
💡 Chef's Tips
Ensure the green beans are bone-dry before adding them to the hot oil to prevent steaming and oil splatters. If you prefer a milder dish, scrape out the seeds from the Sambal Oelek or reduce the quantity to 1 tablespoon. For the best texture, use 'extra fine' or French green beans (haricots verts) which cook faster and remain tender. Avoid overcooking the garlic; it should be golden and nutty, not dark brown, or it will turn the entire dish bitter. If you don't have a wok, a wide stainless steel or cast iron skillet is the best substitute for achieving a high-heat sear.
🍽️ Serving Suggestions
Serve as a side dish alongside steamed jasmine rice and grilled lemongrass chicken. Pair with a cold, crisp Lager or a dry Riesling to cut through the spice of the Sambal. Top with a fried egg (sunny side up) for a quick and satisfying vegetarian lunch. Serve alongside Crispy Tofu cubes for a complete plant-based protein meal. Excellent as part of a multi-course Southeast Asian feast with Beef Rendang or Chicken Satay.