I made my Spicy Green Bean & Tofu Stir Fry again last night, only I accidentally grabbed the sesame oil rather than chili oil. It was still delicious, but without any heat. I think the part I like best about this recipe is the way the string beans turn out when they’re cooked in a super-hot pan until they just start to get medium brown and blistered — it’s such a delicious, deep flavor.
I served the stir fry with brown Basmati rice, and although A. claimed his new-found love of Indian food and rice just a few days ago, he only tried a bite of this and then declined the rest. Perhaps I should have stuck with the regular, white Basmati.