About
Finally, a vegetable side dish people won't be able to resist! Asian-Inspired Green Beans are coated in a savory, tangy, sweet-and-sour sauce inspired by various Asian cuisines. The result is crisp-tender green beans and beefy mushrooms that draw you back with their tantalizing flavor. Asian-Inspired Green Beans are a great choice whether you're enjoying an Asian-inspired main course or not!
Ingredients
- kosher salt, to taste
- 2 pounds green beans, divided
- 5 tablespoons mushroom soy sauce or 3 tablespoons regular soy sauce
- 2 tablespoons Chinkiang vinegar (black vinegar)
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 2 tablespoons vegetable oil, divided
- 4 ounces king trumpet or maitake mushrooms, caps sliced, stalks coarsely chopped
- 4 ounces shiitake mushrooms, sliced
- 1/4 cup dry sherry
- 1 shallot, very thinly sliced
- 1 Fresno chile, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons small dried shrimp, can substitute fish sauce, to taste
- 4 scallions, green parts only, thinly sliced on the diagonal, divided
- 1 tablespoon chili oil
Directions
Step 1 -In a large pot of salted, boiling water, add 3/4 of the green beans in batches and cook until crisp-tender, about 3 minutes per batch.
Step 2 -Transfer the cooked green beans to a bowl of ice water to cool and repeat until 3/4 of the green beans are cooked.
Step 3 -Drain the cooked green beans and pat them dry.
Step 4 -Trim the stem ends of the cooked green beans.
Step 5 -In a small bowl, add the soy sauce, the black vinegar, the rice vinegar, and the sugar and stir until the sugar dissolves.
Step 6 -Trim the stem ends of the remaining uncooked green beans.
Step 7 -In a large skillet over medium-high, add 1 tablespoon of the vegetable oil.
Step 8 -Add the uncooked beans to the hot oil and cook, while tossing them occasionally, until they are blistered in spots and crisp-tender, about 5 minutes.
Step 9 -Transfer the blistered green beans to a plate.
Step 10 -In the same skillet over medium-high heat, add the remaining vegetable oil.
Step 11 -Add the king trumpet and the shiitake mushrooms and cook, while tossing them occasionally, until they are browned and tender, about 3-5 minutes.
Step 12 -Add the sherry to the mushrooms and bring the mixture to a boil, about 5-8 minutes.
Step 13 -Add the shallots, the Fresno chile, the garlic, the dried shrimp, 1/2 of the scallions, and the reserved sauce mixture and cook, while tossing occasionally, until the aromatics have just softened, about 3 minutes. There should still be some liquid in the pan.
Step 14 -Add the chili oil and all of the green beans to the sauce mixture and toss well to combine.
Step 15 -Serve garnished with the remaining scallions.
