Green beans are plentiful at the outdoor markets these days. This recipe with the tang of Thailand is an easy and delicious way to prepare them. The recipe comes from the Food & Wine web newsletter which states that the sauce is also great over white fish and chicken. Serves four.
1 pound green beans
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1/4 teaspoon sugar
1/8 to 1/4 teaspoon crushed red pepper flakes, depending on how hot your want your beans
1 garlic clove, minced
juice of 1 lime
2 tablespoons chopped fresh cilantro or Thai basil
2 tablespoons crushed or chopped unsalted dry roasted peanuts
Cook green beans in boiling water to cover until just crisp. Drain and return to the pot. Combine sesame oil, rice vinegar, soy sauce, sugar, red pepper flakes, garlic and lime juice. Toss with beans. Just before serving, stir in cliantro and top with peanuts.
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