Description
Salty, savory, funky, spicy green beans!
Ingredients
Scale
- 1 pound green beans, trimmed and cut into 1 inch pieces
- 1 Tablespoon neutral oil
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- ground black pepper to taste
For the spice paste:
- 1 lemongrass stalk, top half discarded, and finely chopped or 1 tablespoon frozen minced lemongrass
- 1 tablespoon ginger roughly chopped
- 3 garlic cloves
- 1 fresh Chili, trimmed and sliced (take out the seeds if you prefer it less spicy)
- 1 large shallot, trimmed, halved, and sliced
For the rice powder:
- 1/4 cup raw medium or long grain white rice*
Instructions
- Make the rice powder: Place the raw rice in a small skillet over medium heat. Cook the rice for 5-8 minutes, stirring regularly, until it’s a light brown color and has a toasty fragrance. Pour the rice into the mortar and crush the grains and then grind it until it resembles the texture of sand. Pour the powder into a small bowl and set aside.
- Place the lemongrass, ginger, garlic, ginger, chili and shallot in the mortar bowl. Pound and grind the ingredients until you have a paste.
- Heat a medium skillet over medium heat for several minutes. Add the oil and swirl to coat the pan. Then add the spice paste and cook for 2-3 mins to bloom the spices and enhance the flavor.
- Add the green beans, fish sauce, sugar, and black pepper to taste.
- Stir-fry for 3-4-mins until crisp tender, adding a couple tablespoons of water to keep the spices from burning and the beans steam-frying.
- Taste for seasoning, adjusting as needed with a little more fish sauce or sugar.
- Serve immediately.
Notes
You can make this vegan by eliminating the fish sauce. Use soy sauce and coconut aminos in its place.
- This recipe will yield more rice powder than you need; however it is difficult to toast a tiny amount of rice. Store unused rice powder in the freezer where it will keep for several weeks. Use it to top salads, especially those with thai flavors.
Keywords: vegetables, sides,