Ingredients:

  • 2 cans (14.5 oz / 411g each) cut green beans, drained and rinsed
  • 1 tbsp (15ml) neutral oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (12g) brown sugar, packed
  • 1 tbsp (15ml) sriracha or chili garlic sauce
  • 1 tsp (5ml) toasted sesame oil

Instructions:

  1. Drain the canned green beans into a colander and rinse under cold water for 30 seconds. Pat the beans very dry using a clean kitchen towel or paper towels to ensure they sear rather than steam.
  2. Heat the neutral oil in a skillet over medium-high heat until it shimmers. Add the minced garlic and grated ginger and sauté for 30–60 seconds until fragrant and pale gold.
  3. Increase heat to high and add the dried green beans. Spread them in a single layer and let them sit undisturbed for 2-3 minutes, then toss and sear for another 2 minutes until a mahogany-colored char appears on the edges.
  4. Whisk the soy sauce, brown sugar, sriracha, and sesame oil in a small bowl. Pour the mixture over the beans and toss constantly for 1-2 minutes as the sauce bubbles and thickens into a velvety glaze.