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Girl and the Goat Magic Green Beans

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia

yields

4 side servings

time

30 minutes

active time

30 minutes

ingredients

1 lb. green beans, cleaned

4 Tbsp This Little Goat went to Southeast Asia, divided

1/4 cup mayonnaise

1 Tbsp canola oil

1 large shallot, thinly sliced

1/3 cup roasted salted cashews, roughly chopped

instructions

Bring a large pot of heavily-salted water to a boil and fill a large bowl with ice water. Drop green beans into the boiling water and cook until just tender, about 2-3 minutes. Drain and immediately plunge into ice water. Once cool, transfer to paper towels to absorb excess water.

Meanwhile, in a small bowl whisk together 1 Tbsp Southeast Asia sauce and mayonnaise. Set aside. Transfer sauce to a small zip-top bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).

Heat a large sauté pan (or a wok if you have one) over medium-high heat and coat with a drizzle of cooking oil. Once hot, add in the green beans (you should them sizzle) and season with a pinch of kosher salt. Sauté for a few minutes, shaking the pan occasionally, as the green beans begin to show a light brown blister. (You don’t want them to burn but they should get a nice golden brown color). 

Once the green beans are beginning to brown, stir in the sliced shallots. Squeeze over the remaining 3 Tbsp Southeast Asia sauce. Continue sautéing until the beans are coated in sauce and warmed through, about 2 minutes more. Add in your cashews, tossing around in the pan until well combined. 

Transfer to a serving bowl. Grab your baggie of drizzle sauce, cut off one bottom corner and drizzle all over the green beans. Serve warm!

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