Sautéed Green Beans with Nuoc Cham

Double Up card logo

What you’ll need

You shop for many of the ingredients with your Bridge Card and Double Up Food Bucks.

Green beans
2 lb
Salt
2 tbsp
Thai chili peppers (may substitute serrano pepper)
2
Lime juice
1/4 cup
Fish sauce
1/4 cup
Sugar
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

Instructions

Serves 6
Time:
Green print icon   Print
Green heart icon   Source

Michigan State University Health4U Program

Preparation:

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.

Fresh News From Around Michigan

Green Back Arrow
Green Forward Arrow

Vegan Banana Pudding

Apple Pumpkin Pie

Double Crust Apple Pie