Greens beans and I have had a fractious relationship over the decades. My earliest recollection of being served up this veg in a restaurant was as an over boiled, squeaky, flavourless side dish with water jetting out on each chomp. Fellows veggies you remember! Scarred for life I tell you. Yes there were more pressing issues in the world than my humble dinner but I steered clear of them for years. Actually I think most veg was served up in this manner to the awkward vegan.
Thankfully v fare has been elevated to a shiny new level over the last few years. So here is one of my favorite takes on green beans with an Asian twist. I get asked a lot about sides dishes so going to post up a few over the coming days and hope they inspire you. This one is super quick and easy and oozes flavour. Great with any veg or noodles that you’re looking to spicy up in fact.
I par boiled about 200g of beans in salted water. Remove, drain and add to heated pan with a little sesame oil. Toss the beans and add in equal quantities of sriracha, rice mirin and soy sauce. Squeeze in the juice of half a lime. Toss again and then add a knuckle of minced ginger and 2 cloves of minced garlic. Spoon into a serving dish and drizzle over the remaining gooey sauce.
Finish with lime zest, pinch of salt, mixed sesame seeds, fresh coriander and red chilli and I always add a teeny tiny dash of Chinese 5 spice. Be gone bland veg of yesteryear.
Let me know if you try it!