Quick charred green beans get dressed with a simple sauce of maple and soy and then the whole thing gets topped with crispy, crunchy, easy fried shallots.
1 lb green beans
1 tsp oil
2 T maple syrup
1 T soy sauce
1 T rice vinegar
1 tsp toasted sesame oil
3/4 C oil
For the crispy shallots:
Place shallots and 3/4 C oil into a large skillet with the burner off. Turn the heat to medium-low and let the shallots fry very gently, stirring occasionally, until they are a light golden brown (about 15 minutes). Drain them on paper towels, season with salt, and set aside. You can also do this up to 3 days ahead of time – just store the crispy shallots in an airtight container at room temperature until ready to use.
For the charred green beans:
Preheat your broiler, with the oven rack about three inches from the heating element. Place an empty, rimmed baking sheet on the rack and let it heat up with the broiler.
Toss one pound of trimmed green beans with one teaspoon of any neutral tasting oil (canola or vegetable are great choices) and a teaspoon of kosher salt.
Quickly and carefully spread the seasoned green beans in one even layer on the hot baking sheet, and return pan to the broiler. Let broil for 5-8 minutes or until the beans have softened slightly and are charred in places.
Why the beans are broiling, mix together the maple, soy, and sesame oil. Set aside.
Transfer the charred green beans to a serving dish. Drizzle with the maple-soy mixture and scatter the crispy shallots over the top.
Feel free to substitute honey for maple syrup, fish sauce for soy, and any nut oil for sesame oil – or if you’re feeling jaunty, how about some chili oil?
If you’re not a fan of the broiler, you can also char these in a hot cast iron pan on your stove top.
Keep a close eye on your broiler. Every broiler is different (like snowflakes), so when I give cooking times, those are not hard and fast. Be responsible for your broiler and keep a look out. Five minutes to me might mean a light toasting, but to you it could be a holy inferno. DON’T WALK AWAY.
Start your shallots in a room temp pan with room temp oil. I know, it seems wrong, but trust me. This slow and gentle method of frying means that the shallots will crisp all the way through instead of burning on the outside before they have to chance to cook all the way through.
Pull your shallots off the heat when they’re a shade lighter than you’d ultimately like them to be. They’re hot, so even once they’re out of the oil they’ll continue to darken a shade or two.
Make your crispy shallots up to three days in advance. You can store them at room temperature in an airtight container and then this dish takes all of ten minutes to whip up on any old weeknight.
Keywords: charred green beans, maple soy green beans, crispy shallots, fried shallots