Spicy Chili Crisp Green Bean Bowl (Printable)

Crisp green beans and veggies tossed in chili crisp and garlic, served over rice for a quick, spicy meal.

# What You’ll Need:

→ Vegetables

01 - 7 oz green beans, trimmed
02 - 1 medium red bell pepper, thinly sliced
03 - 1 medium carrot, julienned
04 - 3.5 oz snap peas, ends trimmed
05 - 2 spring onions, sliced
06 - 1 small cucumber, thinly sliced
07 - 1 cup cooked brown rice or jasmine rice

→ Aromatics & Sauce

08 - 3 cloves garlic, minced
09 - 2 tablespoons chili crisp
10 - 1 tablespoon soy sauce (or tamari for gluten-free)
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon maple syrup or honey (optional)

→ Garnish

14 - 1 tablespoon roasted peanuts or cashews, chopped
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro leaves

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add green beans, snap peas, and julienned carrot. Blanch for 2 to 3 minutes until crisp-tender. Immediately drain and rinse under cold water to stop cooking.
02 - In a large skillet or wok, heat toasted sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add the blanched green beans, snap peas, carrots, and sliced red bell pepper to the skillet. Stir-fry for 2 minutes until vegetables are glossy and coated with oil.
04 - Incorporate chili crisp, soy sauce, rice vinegar, and maple syrup or honey if using. Toss thoroughly to coat the vegetables and stir-fry for an additional 1 to 2 minutes.
05 - Divide the cooked brown rice or jasmine rice evenly between two bowls. Heap the spicy stir-fried vegetable mixture over the rice.
06 - Top with sliced spring onions, cucumber, chopped peanuts or cashews, toasted sesame seeds, and fresh cilantro leaves.
07 - Present immediately and encourage mixing for best flavor and texture.

# Expert Advice:

01 -
  • The chili crisp creates an addictive spicy, crunchy coating that makes vegetables feel like a treat rather than an obligation.
  • Everything comes together in under 30 minutes, but tastes like you spent much longer perfecting those flavors.
  • You can customize the vegetables based on whatever looks fresh at the market or what's lingering in your crisper drawer.
02 -
  • Overcooking the vegetables during the blanching step will result in a mushy bowl, so set a timer and taste test frequently.
  • Chili crisp brands vary wildly in heat and salt levels, so start with less and add more as you toss.
03 -
  • Toast your nuts and sesame seeds together in a dry pan while the vegetables blanch for maximum flavor.
  • If your chili crisp has settled, give the jar a good stir before measuring to get all those delicious spices and oil.

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