I’ve been craving spicy foods lately, so I made this. It turned out really well.

2 Tbsp. coconut oil

750 g frozen green beans

2 shallots, minced

2 cloves garlic, minced

1/2″ knob ginger, minced

1 small thai chili, minced (I left the seeds in because I wanted spicy)

2 tsp. chili bean paste

1/2 cup to 1 cup coconut milk

soy sauce and salt to taste

Heat a wok over medium-high heat. (This isn’t a good idea with a nonstick wok, but mine is steel.) Add the green beans, the shallots, the garlic, and the ginger. Cook, stirring occasionally, until the beans thaw and heat and the aromatics smell great. Add the chili bean paste and continue cooking, stirring more frequently, until the beans are as cooked as you’d like. You can continue until they’re browned, or just very hot. Add the coconut milk and as much soy sauce and salt as you’d like. Simmer for a couple minutes then serve.