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.
Teriyaki Hericot Vers
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.
Ingredients
- 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
Instructions
- 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