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

INGREDIENTS:

• green beans, 1 pound or more

  

• 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
  • rice vinegar – 1/2 cup
  • sugar – 1/2 cup
  • garlic – 2 cloves
  • sea salt – 1/4 tsp
  • red pepper flakes – 2-3 tsp [to taste]

• INSTRUCTIONS: Bring vinegar and sugar to a bare simmer to dissolve sugar. Using a mortar and pestle grind the garlic with the salt to form a paste, then add in the chili flakes and break down into a coarse paste. Combine with the hot vinegar mixture. Store at room temperature.

DIRECTIONS:

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.