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Side Dish
Asian
6 - 8 servings
5 minutes
30 minutes
Full-flavored and colorful side dish!
2 pounds Melissa’s Green Beans, divided
Kosher salt
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 tablespoons vegetable oil, divided
1 package Melissa's Dried Mushroom Medley
¼ cup brandy
1 shallot, very thinly sliced
1 Fresno Pepper, thinly sliced
1 serving Melissa’s Fresh Peeled Garlic, thinly sliced
Splash of fish sauce
4 scallions (or green onions if not available), green parts only, thinly sliced on a diagonal, divided.
1 tablespoon chili oil
Working in batches, cook three-quarters of beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. Transfer to a bowl of ice water; let cool. Drain and pat dry.
Combine soy sauce, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar. Set mushroom XO sauce aside.
Heat 1 Tbsp. oil in a large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.
Add remaining 1 tbsp. oil to same skillet and cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, fish sauce, half of scallions, and reserved XO sauce. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan). Add chili oil and all of the beans and toss well to combine. Serve topped with remaining scallions.
If Red Fresno Peppers are not available, Yellow Peppers will have the same heat and offer contrasting color to the green beans.
To make vegan: substitute fish sauce with a bit more soy sauce, liquid aminos, or omit.
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