Tiny haricots verts (thin green beans) are cooked with sliced sweet onion in peanut oil, then tossed with a zippy soy sauce until heated through and lightly blistered.
This recipe, based on one from the nice folk at Southern Living, uses thawed frozen haricots verts instead of fresh, so I did not bother blanching my beans first; if you’re starting with fresh, do cook them in salted boiling water for a minute and then immediately plunge into ice water to stop them from cooking any further.
INGREDIENTS
•12 oz bag frozen haricot vert, thawed
•1/2 sweet onion, thinly sliced
•2 tbsp brown sugar
•1 tbsp soy sauce
•1 tbsp water
•1 tsp Sherry Peppers Sauce (or hot sauce)
•1/2 tsp crushed red pepper
•1 tbsp peanut oil (or veggie oil)
•3/4 tsp seasoned salt
Drain the haricots verts well, then toss with the sliced onion.
Make the sauce by whisking together the soy sauce, water, Sherry Peppers Sauce, crushed red pepper, and brown sugar. Set aside.
Warm the oil in a large skillet or stir-fry pan over high heat, then add the haricots verts and onion.
Toss to coat with the oil, then cook for about five minutes, until the onion is tender and the beans have begun to blister a bit.
Add the sauce, tossing to coat the veggies evenly, and continue to cook for another minute or two.
C’est tout!
Simple.
Pretty darned fast to come together.
And wicked tasty tiny green beans.
We had ours with yellow rice and Korean marinated boneless beef short ribs, and thought it a fine dinner; but really, these beans’ll go with just about anything.