Stir fry Green Beans with Lemon and Fish Sauce

When we ordered a plate of Chef Stephanie Izard’s Magic Green Beans at the Chicago restaurant ‘Girl and The Goat’, I first thought the beans looked plain and too simple. But when I pierced my fork into a few crisp, shiny stalks, with the savory aioli slithering down the green beans, I was hooked. There was a hint of Asian sauces in it – I easily identified the patis (fish sauce) and the calamansi (Filipino lime) and other flavorful ingredients which added a zing to the entire platter. When I got back home, I recreated the green beans dish right away. It was easy and simple yet the Asian zesty flavors were simply magical. Serve it with rice..This recipe was inspired by Nutmeg Nanny.

My version of this recipe serves 2 to up to 4 if paired with rice.

Prep Time30

Cook Time10

Total Time40

Course: Dinner, Lunch, Side Dish

Cuisine: American, Asian

Keyword: Stir fry Green Beans with Lemon and Fish Sauce

Servings: people

Calories: 150kcal

Author: Asian in America

Equipment

Large skillet or wok : 12 to 14 inches in diameter

Ingredients

1/4 cup patis ( fish sauce ) for dressing
1/4 cup lemon or calamansi juice
1/8 cup Tamari sauce or low sodium soy sauce
1 Tablespoon Dijon mustard
1 teaspoon Sriracha
2 cloves garlic minced fine
3/4 cup aioli mayonnaise for green beans; recipe follows below
3 Tablespoons extra virgin olive oil for stir fry
1 whole medium-sized red onion sliced thin
1 1/2 pounds green beans washed, tops trimmed; about 3 cups, cut into 2-inch length pieces
1/2 cup garlic peanuts or adobong mani store-bought or bottled
2 to 3 pieces cooked pork longanisa (Filipino cured sausages) sliced or about 3/4 cup
for serving boiled rice

Instructions

To make the dressing: In a small bowl, whisk together the ingredients for the dressing: fish sauce, lemon juice, Tamari or low sodium soy sauce, Dijon mustard, sriracha, garlic. Blend well. Cover and set aside. This makes about 3/4 cup of dressing. Set aside.
To stir fry the green beans: Using a large skillet, over medium high heat, add the cooking oil. In a minute or two, when the oil heats up, add the red onion slices. Cook for 1 to 2 minutes till onions are translucent.
Add the green beans to the skillet. The beans will cook quickly in about 6 minutes.
While the green beans are cooking pour half a cup of the dressing into the skillet, over the green beans. Incorporate the sauce well.
Toss in the adobong mani (garlic peanuts) and mix well. When the beans turn from bright green to a darker emerald green the dish is cooked.
Turn off heat and keep covered. There will be residual heat within the skillet which will continue cooking the green beans. To avoid the vegetables getting overcooked, move the skillet away from the stove while you mix the aioli.
To make the aioli: Separately, in a medium-sized bowl, mix the mayonnaise and a tablespoon or two of the dressing. Whisk well to blend.
To assemble: Serve the green beans on a platter. Pour any remaining dressing over it. Drizzle the aioli over the green beans.
Optional: If there are cooked longaniza slices left over from another meal, heat the sausages for a minute in the microwave or the skillet used. Place on top of the sautéed green beans. Serve piping hot.
Ingredient substitute: the original recipe calls for cashews. Instead, I used 'adobong mani' which are garlic peanuts (use store bought or make them at home like I cooked in a past blog post to give the green beans an additional Filipino flavor.
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Nutrition