One of the things I love about the Pacific Northwest is that because of our proximity to Asia, we are the culinary convergence zone of the Pacific Rim. That means we get to eat a lot of Asian food. San Diego has their taco stands, well, around here every town – big or little- has teriyaki joints. In fact at our house, every Friday night is take-out teriyaki night. Thai, Korean, Vietnamese, Chinese, Japanese – it’s all here. My kids love the various types of Asian food and I try to cook them fairly often. Last week I made some Vietnamese food – honey ginger chicken, which was fine, but really not blogworthy and garlic green beans which were. The recipe is from Monsoon Restaurant in Seattle and these beans are good. Everyone liked them – even Coco. Here is a warning if you have never cooked with fish sauce: It is very, very smelly and not in a good way. However, you soon get used to it and the results are worth it!
Monsoon Garlic Green Beans
- 1 T. fish sauce
- 2 pinches sugar
- 1/2 t. oyster sauce
- 2 T., 2 T. vegetable oil
- 3 cloves garlic, finely chopped
- 1/2 pound fresh green beans
- Combine fish sauce, sugar, oyster sauce and 2 T. oil in a small bowl.
- Heat remaining 2 T. oil in pan over medium heat. Add garlic and stir fry until golden brown. Add green beans and stir fry for 5 minutes. Add the sauce half way through.
- I doubled this and it was great!