Asian Green Beans
These Asian green beans are tossed in a ginger, lemongrass, garlic, and chile vinaigrette. Serve as a bright, crisp, refreshing side dish!
- Prep time
- 10 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 lb green beans (trimmed)
- 1/2 tsp kosher salt
- 4 tbsp olive oil (divided)
- 1 shallot (finely chopped)
- 1 serrano chili (seeded and diced)
- 1 inch piece ginger peeled (finely grated (1 tbsp ginger paste))
- 2 tbsp lemongrass ((See Note 1))
- 2 clove garlic (finely grated)
- 1/3 cup salted roasted peanuts (chopped)
- 1 tsp finely grated lime zest
- 3 tbsp fresh lime juice
- 1/4 tsp sugar
- Freshly ground black pepper to taste
Instructions
- 1
Cook green beans in a large pot of boiling, salted water for 3 minutes. Transfer with a slotted spoon to a large bowl of ice water. Allow to cool, drain and pat dry. Transfer to a large serving bowl along with the peanuts. Set aside.
- 2
Heat 1 tablespoon olive oil in a skillet over medium and cook shallot and serrano chili, stirring occasionally, until tender, about 3 minutes. Add the ginger paste, lemongrass paste, chopped garlic and cook, stirring, until very fragrant, about 1 minute. Transfer to a small bowl.
- 3
Add lime zest, lime juice, sugar, 1/2 teaspoon kosher salt, and remaining 3 tablespoons of olive oil into shallot mixture. Stir to combine.
- 4
Pour vinaigrette over warm beans, tossing to coat. Season with kosher salt and fresh black pepper to taste.