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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


4 (as a side)


30 minutes

active time

30 minutes


1 lb. green beans, cleaned

1/4 cup + 1 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 boiling water and cook until just tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.

Meanwhile, in a small bowl whisk together 1 Tbsp Southeast Asia sauce and mayonnaise. Set aside.

Heat oil in a large skillet over medium-high heat. Once shimmering, add blanched green beans and cook until starting to brown, about 2 minutes. Add sliced shallots and sauté until softened, about 1 minute more. Pour in remaining 1/4 cup Southeast Asia sauce and stir until green beans are well coated and heated through, about 2 minutes. Add cashews and toss to coat.

Pour cooked green beans into a serving bowl and drizzle with Southeast Asia mayonnaise. Serve warm.

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