Prep 15 mins
Cook 10 mins
This recipe in from the Summer 2006 edition of Cooking for 2. I made a couple of adjustments to the recipe. We really enjoyed it served as a side with Lemon Chicken and Sesame Rice.
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon creamy peanut butter
- 1⁄8-1⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon shallot, minced
- 1 teaspoon gingerroot, grated
- 1 teaspoon oil
- 1⁄2 lb green beans, trimmed
- cilantro, chopped
- dry roasted peanuts
- Combine the soy sauce, oyster sauce, peanut butter and crused red pepper in a small bowl; set aside.
- Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave.
- Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.
- In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot.
- Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.
- If using a natural peanut butter, it may be necessary to add a tablespoon or so of water to the pan to aid in making the sauce smooth and creamy.
- Once the sauce is thoroughly combined, stir in beans and warm in sauce.
- Prior to serving sprinkle with chopped cilantro and peanuts if desired.
What a yummy way to enjoy green beans!! I made 1/2 of the recipe, as DH was out of town last night, and followed as written. I wasn't sure weather I would enjoy peanut butter with green beans, but with the other ingredients it was delicious. It was a nice salty flavor to the beans. Thanks for sharing a new delicious way to prepare green beans. Made for ZWT 9.
Used this recipe as a side dish with Thai jasmine rice cooked with half water half coconut milk, and a whole brown trout baked in a Thai marinade and finished under the grill to crisp the skin. I was in a rush and didn't read the recipe properly, so simply added the minced shallot and grated ginger to the other ingredients - without cooking them! It didn't seem to affect anyone's enjoyment of the dish at all - thankfully! To top it, as suggested, I used some peanuts from a local Asian store - described as "Khao Shong Tom Yum coated peanuts". These were an excellent addition. I'll definitely use this recipe again. Oh, yes... nearly forgot: the only peanut butter we had in was Skippy smooth, and it was lovely.
This was tasty but everyone prefers green beans plain. Served with Asian chicken and rice for a SE Asian meal. Made for ZWT9.