Chef Mark’s Blistered Green Beans with Serrano Pepper Honey Balsamic Vinegar
- 3/4 lb. fresh green beans
- 1/2 C. The Olive Tap’s Avocado or Grapeseed Oil
- 1 T. garlic, minced
- 3 scallions, white parts chopped
- 1 to 2 T. The Olive Tap’s Serrano Pepper Honey Balsamic Vinegar, or to taste
- Sea salt to taste
Rinse the green beans and dry them very well. (Even a small amount of water will cause oil in the wok or skillet to splatter.) Cut the beans into 2-inch lengths.
Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the sides. Add green beans and stir-fry, keeping the beans constantly moving, for about 7 minutes, or until the outsides begin to blister and the beans are wilted. Turn off the heat, remove the green beans and set them aside to drain on a plate lined with paper towels.
Remove all but 1 tablespoon of oil and reheat the wok. Add the garlic and scallions; cook until fragrant, about 1 minute. Return green beans to the pan. Turn up the heat and drizzle in Serrano Pepper Honey Balsamic Vinegar. Cook for about 30 seconds, just enough time for the balsamic to reduce slightly. Sprinkle the salt over the beans and stir to combine, adjusting the seasoning if necessary.
Transfer to a serving plate and serve while hot. Optional: Drizzle your favorite Olive Tap Olive Oil for additional flavor and sheen!
Serves 4 as part of a multi-course meal, or 2 as a main dish
An original recipe by Mark Waitsman, Executive Chef