Sautéed green beans with crispy mushrooms

A quick and easy Asian-style side dish!

Use slender (sometimes called French) green beans if you can find them as they will cook more quickly and evenly; otherwise you can use regular green beans and slice them lengthwise. I used cremini mushrooms but you can use a variety of mushrooms if you like, including shiitake and oyster. This versatile and flavourful dish would make a great sidekick for all kinds of mains such as grilled meat or fish, including this Asian-inspired grilled salmon.

Ingredients

  • 3 tablespoons (45 mL) olive oil, divided
  • 1 1/2 cups (150 g) thinly sliced mushrooms
  • 1/2 cup (26 g) diced shallot or onion
  • 1 inch (2.5 cm) piece fresh gingerroot, peeled then finely chopped
  • 1 pound (454 g) green beans
  • 1 teaspoon (6 g) kosher salt
  • 2 tablespoons (30 mL) white wine (or water)
  • 1/2 teaspoon (3 g) Sambal Oelek or sriracha, or more, to taste
  • 2 tablespoons (30 mL) water
  • 1 tablespoon (15 mL) rice vinegar
  • 2 teaspoons (10 mL) soy sauce
  • 1 teaspoon (5 mL) sesame oil

Method

  • Place a large skillet over medium-high heat and add 2 tablespoons (30 mL) of the olive oil. When it has warmed (about 1 minute), add the mushrooms and sauté until they have finished releasing their moisture and are darkened and crispy. Transfer mushrooms to a small bowl and set aside.
  • Reduce heat to medium. Add the remaining 1 tablespoon (15 mL) of olive oil to the empty side of the skillet; let it warm for 30 seconds then add the onions. Sauté until softened, about 3 minutes.
  • Stir in the ginger, green beans, salt, wine, Sambal Oelek and water. Cover the pan and let beans steam for 2 minutes. Remove the lid and cook for another 2 – 3 minutes, until beans are just tender and most of the liquid has evaporated.
  • Add the rice vinegar and sesame oil. Toss to coat then transfer mixture to a serving dish and sprinkle crispy mushrooms over top. Serve hot.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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