Sichuan style green beans are tasty,but they normally require a wok and a good bit of cooking oil. If you don’t own a wok (or simply don’t want to deal with a bunch of oil) they may seem out of your grasp but, over at Serious Eats, and Kenji (of Food Lab fame) has devised a way to acquire vibrant,blistered beans using your broiler.
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Source: gawker.com