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Green Beans, Spicy-Sweet Style June 10, 2010

Posted by Angela @ Making Food for Friends in side dishes, vegan.

Man, the past few weeks have been BUSY.  We haven’t not been cooking, but it’s been all easy, all of the time.  Lots of tortellini salad.  Lots of stir fry.  Lots of pasta creations.  A few green pizzas. Lots of whatever can happen in 20 minutes or less!   Last night was no exception…as I heated a Quorn “chicken” for me in the oven and a real chicken breast for Ryan and made some green beans, I felt a little guilty that I haven’t made anything worth posting for a little while.  I munched on a few green beans, contemplated when I would have time to cook again, ate a few more green beans, checked on the chicken, ate a few more, and realized green beans that are so delicious that I stand over the stove and eat at least a quarter-pound of them before they even hit the plate might just be a recipe worth posting.  Even if they are JUST green beans.  People need side dishes too, right?  So here’s a side dish.  I thought I’d have some left for lunch today, but a pound of green beans was barely enough for two hungry people.  I think this would also be good with some pan-fried tofu (if you’re vegetarian) and beef strips or something if you eat meat, as a main course.  Oh yeah—I like to add nuts to this dish sometimes, too—chopped walnuts, pecans, or almonds would be good.

Spicy-Sweet Green Beans

green beans


1 lb green beans, rinsed and ends trimmed
2 tbs soy sauce
1 tbs oyster sauce (vegetarian version, if you wish)
1 tbs hoisin sauce (vegetarian version, if you wish)
1 generous squirt of sriracha
Sprinkling of sesame seeds


Clean and trim the green beans.  Heat a little olive oil in a large saute pan and add the green beans, stirring every so often until they are bright green and tender.  Add the soy sauce, oyster sauce, and hoisin sauce, stirring well to incorporate all of the flavors.  (You can buy vegetarian versions of oyster sauce and hoisin sauce at most Asian grocers.  The regular versions usually have fish or anchovy extract in them.)  Taste and adjust—if it’s too salty, add a little more hoisin.  If it’s too sweet, you might need more soy.  When you have that ratio right, add the sriracha to taste, depending on how spicy you like your food. Stir in the sesame seeds and serve.



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