- 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!