Sautéed Green Beans with Nuoc Cham

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What you’ll need

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Green beans
2 lb
2 tbsp
Thai chili peppers (may substitute serrano pepper)
Lime juice
1/4 cup
Fish sauce
1/4 cup
1/4 cup
Warm water
1/2 cup
Garlic, minced
1 tbsp
Canola or grapeseed oil
2 tbsp
Red onion, julienned
1/2 cup
Shiitake mushrooms, sliced
1/2 cup
Grape tomatoes, halved
1/2 cup
Fresh cilantro, chopped
2 tbsp
Fresh basil
2 tbsp, chopped


Serves 6
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Michigan State University Health4U Program


1. Bring 2 quarts of water to boil in large stock pot. Wash and remove stem end of green beans. Add green beans and salt to boiling water; blanch green beans for 2 ½ minutes. Meanwhile prepare large bowl of ice water. Remove green beans from boiling water and shock in ice water. Blanching partially cooks the vegetable and shocking stops the cooking process to keep bright color and crispy texture. Drain green beans and pat dry.

2. Prepare Thai chili peppers by slicing one to make thin rings; seeding and deveining the other and then brunoised (finely diced). Mix lime juice, fish sauce, sugar, water, garlic, ginger, and peppers to make sauce for green beans; set aside.

3. Heat oil in pan; sauté onions, mushrooms, and tomatoes over medium high heat for 2 minutes. Add green beans and sauté 2 minutes more.

4. Remove pan from heat. Add ¾ of sauce, taste, add a little more if needed. Squeeze lime over fresh herbs; garnish the dish. Serve extra sauce on the side.

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