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Diets Chili crisp is the hot food trend these days, and it brings incredible umami to whatever you use it on.
1 and 1/2 pounds (680 grams) string beans
1 cup tricolored cherry tomatoes, sliced
1/3 to 1/2 cup neutral oil
1 tablespoon red pepper flakes, such as Gefen
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1 teaspoon mushroom powder (optional)
1 and 1/2 tablespoons black and white sesame seeds, such as Pereg
1 tablespoon soy sauce
2 tablespoons sambal oelek or chili paste of choice
3 scallions, thinly sliced
Blanch string beans in salted boiling water until bright green, about one minute. Drain.
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.
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.
Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger
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