Sweet and Salty Green Beans
My daughter and I devoured this dish last night and I hope you enjoy it too. The not so secret ingredients are fish sauce and the erythritiol. It is an Asian style side dish but it can pair with anything.
Have you ever cooked with fish sauce? My go to ingredient to add unami is Red Boat Fish Sauce. Don’t let the name fool you, its yummy. Red Boat fish sauce as contains zero sugars. I have been using it for years thanks to Nom Nom Paleo. From Asian food to marinades this stuff is amazing! Fish sauce pairs well with cilantro, lime juice, garlic, chicken, beef and lemon juice. I made a simple sauce that can work with different vegetables in a pinch.
1/2 cup Fresh Chopped Cilantro
1 Clove of Garlic Minced
Garnish Sesame Seeds
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Wash and cut the green beans to a uniform size so that they cook at the same time.
Bring to a boil water and pinch of salt.
Blanche the green beans in the boiling water for about 4-5 minutes. Meanwhile add ice and water to a bowl and set aside. When the time is up quickly, with a slotted spoon, plunge the green beans in the cold water to stop the cooking process. The green beans should be cooked but still firm and be able to hold up a shape.
Add the Olive oil, fish sauce, vinegar, sesame seeds, erythritol and garlic to a cast iron over medium heat. Saute the sauce for about 3-5 minutes until it thickens.
Add the blanched green beans and cilantro to the cast iron and saute for about 5 more minutes until the greed beans are just crisped and the sauce sticks to the green beans.
Garnish with Sesame Seeds and serve immediately.
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