Sometimes, plain vegetables can be tiresome. Green beans, for example, look rather dull at first glance. However, you can give them a proverbial facelift. Fusion cooking, in this case, gives you an East meets West flavor profile that’s incredibly tasty but light enough not to spoil your appetite for the main dish.
- 3 slices bacon
- 3 Tbsp unsalted butter
- 1 lb fresh haricot Vers green beans
- 1 shallot diced
- ½ cup red bell pepper strips
- ½ cut scallions or green onion (1” pieces)
- 1 ½ tsp smashed garlic
- ¼ cup teriyaki sauce (recipe follows)
- ½ tsp sesame seeds
- ½ cup whole cashews
Teriyaki Sauce:
- 4 cloves fresh garlic (minced)
- 2 ½ tbsp freshly grated ginger
- 1 tbsp orange blossom honey
- ⅓ c soy sauce
- ½ c vegetable broth
- ½ tsp flour
Place all the ingredients for the teriyaki sauce in a bowl
Whisk until they are well incorporated
Set aside.
In a skillet, crisp the bacon
Set aside
Drain the bacon fat from the pan
Melt the butter in the same skillet
Turn the heat to medium-high
Add the green beans, shallots, peppers, and scallions
Stir for 5 minutes (longer if you like your green beans tender-crisp)
Add the garlic, and cook for 1 minute more
Pour in the teriyaki sauce for 5 minutes
Sprinkle with sesame and cashew
Serve immediately