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.
•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
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.
Add the sauce, tossing to coat the veggies evenly, and continue to cook for another minute or two.
Pretty darned fast to come together.
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.