Blistered Green Beans and Bacon (or Mushrooms?)
We get a lot of green beans from our garden in the late summer - the parboil, then crisp in the skillet method and toss in sauce worked great for the ones that were a little more stringy when we didn't pick often enough. But it also works fine for frozen green beans if you're careful not to overcook them. It may seem like extra steps, but the flavor and texture are SO worth it. When I didn't have bacon and had extra mushrooms recently I tried that swap, it worked great. If you're making it vegan, maybe toasted sesame oil instead of bacon fat? A little liquid smoke in the sauce might be handy if you want to keep the original flavor combo, though.
recipe from Andrea Nguyen's "Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors"
Find more of her recipes on her website: www.vietworldkitchen.com/
Follow her on social media:
Facebook - www.facebook.com/vietworldkitchen
Instagram - instagram.com/andreanguyen88
Twitter - twitter.com/aqnguyen
Blistered Green Beans and Bacon (or Mushrooms?)
We get a lot of green beans from our garden in the late summer - the parboil, then crisp in the skillet method and toss in sauce worked great for the ones that were a little more stringy when we didn't pick often enough. But it also works fine for frozen green beans if you're careful not to overcook them. It may seem like extra steps, but the flavor and texture are SO worth it. When I didn't have bacon and had extra mushrooms recently I tried that swap, it worked great. If you're making it vegan, maybe toasted sesame oil instead of bacon fat? A little liquid smoke in the sauce might be handy if you want to keep the original flavor combo, though.
recipe from Andrea Nguyen's "Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors"
Find more of her recipes on her website: www.vietworldkitchen.com/
Follow her on social media:
Facebook - www.facebook.com/vietworldkitchen
Instagram - instagram.com/andreanguyen88
Twitter - twitter.com/aqnguyen