Sweet-Sour Green Beans

Reimagine Green Beans As A Main Course with This Wondrous Sauce From Southeast Asia

Green beans are usually such dullards on the plate. Not so with this sparkling dish. We also use a clever two-method cooking technique: boiling-frying; all in the same pan. The dish comes together quite visually while cooking and again as you present it at the table.

The hot & sweet sauce—so simple to prepare— is my go-to sauce.

Serves 4-6

Green Beans: Twice Cooked with Hot & Sweet Sauce and Marinated Mushrooms
Some of the green beans were too mature, so I shelled them. 


  • green beans, 1 pound or moreIMG_4347
  • water to nearly cover the green beans
  • vegetable oil, 2 TBS, neutral
  • garlic, 2 tsp, minced
  • salt, 1/4 tsp
  • mushrooms, 8 oz, halved or quartered
  • baking soda, big pinch
  • Hot & Sweet Sauce recipe link


  1. Prepare the veggies. The mushrooms should be served in large pieces.
  2. Add the green beans to a skillet large enough to lay in a single layer. Add enough water to cover them by about 75 percent. Bring to a boil and reduce to a gentle simmer.
  3. Add the oil, garlic, and salt.
  4. The water will boil off and the oil will begin to finish cooking the beans. At this point add the mushrooms, and the baking soda [raised the pH and helps to brown the mushrooms].
  5. Test the green beans for doneness and then drizzle some hot & sweet sauce, to taste.


Served with Potatoes Hasselback, Salmon Teriyaki, Pickled Cabbage Slaw

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