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.
- 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 recipe link
- Prepare the veggies. The mushrooms should be served in large pieces.
- 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.
- Add the oil, garlic, and salt.
- 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].
- Test the green beans for doneness and then drizzle some hot & sweet sauce, to taste.