1poundgreen beans, ends cut and diagonally sliced in about 2” pieces, or Chinese long beans
1/2teaspoonkosher or sea salt
4garlic cloves, minced or pressed
3 to 4chiles de arbol, stemmed and thinly sliced
4 to 6scallions, thinly sliced, light green and white parts only
Bring salted water to a boil in a large pot, add the sliced green beans and cook, uncovered for 2 to 3 minutes until al dente, drain and set aside.
Combine the soy sauce, chicken broth, sugar and salt in a small bowl and mix well.
Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts, stirring constantly, as they begin to fry for about 20 seconds. Beware, peanuts burn faster than you would think... so don't wait until they look browned. Add the garlic and the chiles de arbol, stir for about 10 seconds, and add the scallions and stir for another 10 to 15 seconds. Add the green beans, stir to combine all the ingredients and finally pour soy sauce mixture, let it all cook for 3 to 4 minutes. Serve immediately.