Follow these steps for perfect results
Green beans (French Beans)
cut into half
Garlic
finely chopped
Soy sauce
Thai Sweet Chilli Sauce
Lemon
juice
Rice Wine Vinegar
Roasted Peanuts
Salt
Sesame Oil
Add green beans, salt, and 2 tablespoons of water to a pressure cooker.
Pressure cook for one whistle and immediately release pressure.
Preheat sesame oil in a pan over medium heat.
Add chopped garlic and saute until fragrant.
Add soy sauce, Thai sweet chili sauce, rice wine vinegar, and lemon juice; stir to combine.
Add cooked green beans and roasted peanuts to the sauce mixture.
Stir-fry on high heat for 3-4 minutes until beans and peanuts are well coated.
Check salt and spices, adjust to taste.
Transfer to a serving bowl and serve hot.
Expert advice for the best results
Adjust the amount of Thai sweet chili sauce to control the spiciness.
For a richer flavor, add a splash of sesame oil at the end.
Make sure to release the pressure immediately after cooking the beans to retain their vibrant color and crisp texture.
Everything you need to know before you start
10 minutes
Can be prepped ahead; cook beans and chop garlic. Combine right before serving
Serve in a shallow bowl, garnished with extra peanuts and a sprinkle of sesame seeds.
Serve as a side dish with grilled chicken or fish.
Serve over rice or quinoa for a complete meal.
Off-dry Riesling pairs well with the sweet and spicy flavors.
Discover the story behind this recipe
Common side dish in Thai and other Asian cuisines.
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