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Skillet-Charred Green Beans with Crispy Sesame Topping

Published September 2018

Why This Recipe Works

Deep-frying green beans evenly softens and blisters them, leaving them with a soft, appealingly dense, satisfying chew and concentrated flavor. To achieve those results without the hassle of frying, we first softened the beans by steaming them in the microwave. Then we charred them in a skillet with just a couple tablespoons of hot oil. We didn't stir the beans for the first few minutes so that they developed deep color and flavor on one side; then we tossed them in the pan so that they blistered all over. Once they were charred, we topped them with sesame seeds and toasted panko bread crumbs that we'd seasoned with Sichuan peppercorns, sesame oil, and orange.

Ingredients

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3 tablespoons sesame seeds
1 tablespoon panko bread crumbs
1 teaspoon Sichuan peppercorns
2 teaspoons plus 2 tablespoons vegetable oil
1 teaspoon Korean red pepper flakes
1 teaspoon toasted sesame oil
¾ teaspoon kosher salt
½ teaspoon grated orange zest
1 pound green bean, trimmed
2 scallions, green parts only, sliced thin
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 155
  • Cholesterol 0g
  • Fat 11 g
  • Sodium 321 mg
  • Saturated 1 g
  • Carbs 11 g
  • Trans 0 g
  • Dietary Fiber 4 g
  • Monounsaturated 6 g
  • Sugar 3 g
  • Polyunsaturated 3 g
  • Protein 3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4

If your green beans are thin and tender, microwave them for 6 to 8 minutes; microwave thicker, tougher green beans for 10 to 12 minutes. To make the beans without a microwave, bring ¼ cup of water to a boil in a skillet over high heat. Add the beans, cover, and cook for 5 minutes. Transfer the beans to a bowl and wash the skillet before proceeding with the recipe. Korean red pepper flakes, called gochugaru, can also be sold as “Korean chili powder.”

1. Process sesame seeds, panko, and peppercorns in spice grinder or mortar and pestle until uniformly ground to medium-fine consistency that resembles couscous. Transfer sesame mixture to 12-inch nonstick skillet, add 2 teaspoons vegetable oil, and stir to combine. Cook over medium-low heat, stirring frequently, until light golden brown, 5 to 7 minutes. Remove skillet from heat; add pepper flakes, sesame oil, salt, and orange zest; and stir to combine. Transfer sesame mixture to bowl and set aside. Wash out skillet thoroughly and dry with paper towels.

2. Rinse green beans but do not dry. Place in medium bowl, cover, and microwave until tender, 6 to 12 minutes, stirring every 3 minutes. Using tongs, transfer green beans to paper towel–lined plate and let drain.

3. Heat remaining 2 tablespoons vegetable oil in now-empty skillet over high heat until just smoking. Add green beans in single layer. Cook, without stirring, until green beans begin to blister and char, 4 to 5 minutes. Toss green beans and continue to cook, stirring occasionally, until green beans are softened and charred, 4 to 5 minutes longer. Using tongs, transfer green beans to serving bowl, leaving any excess oil in skillet. Sprinkle with scallions and sesame mixture and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.