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Ingredients
| low sodium soy sauce: 1 Tbl |
| oyster sauce: 1 Tbl |
| smooth peanut butter: 1 Tbl |
| red pepper flakes: 1/4 tsp (crushed) |
| shallot onions (chopped): 1 Tbl (minced) |
| ginger (minced): 1 tsp (grated) |
| vegetable oil: 1 tsp |
| green snap beans: 0.5 lb (trimmed) |
| fresh cilantro (coriander) (chopped) |
| dry-roasted peanuts |
Thai-Style Green Beans
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Combine the soy sauce, oyster sauce, peanut butter and crused red pepper in a small bowl; set aside.
- Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave.
- Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.
- In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot.
- Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.
- If using a natural peanut butter, it may be necessary to add a tablespoon or so of water to the pan to aid in making the sauce smooth and creamy.
- Once the sauce is thoroughly combined, stir in beans and warm in sauce.
- Prior to serving sprinkle with chopped cilantro and peanuts if desired.