Ingredients
1/2 lb. Fresh Green Beans
1 t. Thyme
1 t. Oregano
1 T. Paprika
1 t. Black Pepper
1 t. Red Pepper (More or less to taste)
2 T. Canola or Peanut Oil
Pinch of salt
Preparation
Mix the spices together in a small bowl and set aside.
Wash and drain the beans.
Blot the beans well with a towel, so that most of the water is removed.
Snap off the ends of the beans.
In a wok or deep skillet, heat the oil on medium, until a drop of water sizzles. Don’t turn the heat up too high or the spice mix will absorb all the oil and start to smoke. If this happens, drizzle in a bit more oil.
Carefully toss in the beans and turn until coated.
Sprinkle in the seasoning mix and continue tossing and turning the beans.
Remove when beans soften enough to curve slightly when held on a fork, but are still somewhat crisp: about 3-4 minutes.
Place beans on a paper towel to absorb any excess oil.
Serve hot or cold.
