1. Blanch string beans in salted boiling water until bright green, about one minute. Drain.
2. Heat oil in a small pot. Combine pepper flakes, garlic, salt, mushroom powder, sesame seeds, soy sauce, and sambal oelek in a metal or glass bowl. When oil is approximately 375 degrees Fahrenheit (190 degrees Celsius), carefully pour it over the mixture. Allow to cool.
3. Arrange string beans and tomatoes on a platter. Use a spoon to scoop out some of the chili crisp (to your taste) from the bowl, leaving behind the oil that’s on top. Toss string beans and tomatoes with the mixture.
Chili crisp is a super-versatile condiment. Use the spices at the bottom for the string beans featured in this set, and the oil itself is a great finishing oil to garnish soups, salads, proteins, or even a meat pizza.
For a less spicy chili crisp, skip the red pepper flakes and just use sambal oelek, which is pretty mild once cooked. For a spicier sauce, use two tablespoons pepper flakes.