yields: 4 side servings
time: 30 minutes
active time: 30 minutes
1lb. 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
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!