I remember as a kid always being in the kitchen with my mom and grandmother. One of my jobs was always trimming the “string beans” as they called them. I’d have to break each end off each one. What a tiresome job for a kid! Today, it’s not such a bad job. Green beans have a wonderful flavor, and they also grab on to any other flavor you infuse them with. And, since I LOVE Asian food, I decided to create my own recipe for Thai Green Beans. They are everything you want in a great side dish…salty, sweet, a little heat and really delish!
1 Tbsp. soy sauce
1 1/2Tbsp. Hoisin
1 Tbsp. creamy peanut butter (yes, peanut butter)
1/2 Tbsp. Sriracha
2 Tbsp. finely minced shallot
1 tsp. finely minced ginger root
1 finely minced clove of garlic
2 Tbsp. canola or vegetable oil
1/2 lb. trimmed green beans
2 tsp. sesame seeds (for garnish)
Time to Cook:
Put your green beans in a pot of boiling water and blanch them for about 3 minutes. Take them out of the water, and run cold water over them to stop the cooking process, and to make sure they stay their beautiful green color. Set them aside.
In a small bowl combine your soy sauce, Hoisin, peanut butter and Sriracha. Stir it until it’s all combined. Set that aside too for now.
Next, in a medium skillet add your oil, shallots, garlic and ginger and cook until the are crisp-tender…about 3 minutes should do it. Now, add your green beans and your sauce mixture and stir to make sure that your green beans are completely coated. Let cook for another 2 minutes. Transfer to a serving bowl, sprinkle with sesame seeds, and serve. Whoa! Easy AND fantastic!