Like veggies with a little kick? Add a pinch of crushed red pepper flakes to the dressing.
Makes: 6 servings
Prep: 20 mins
Cook: 4 mins
- Coarse salt
- 2 pounds green beans
- 1 cup unsalted dry-roasted peanuts
- 3 tablespoons rice wine vinegar
- 1 1-inch piece of ginger, peeled and coarsely chopped
- 1 garlic clove, coarsely chopped
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
- Bring a large pot of salted water to a boil and trim the green beans. Add the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain in a colander, rinse under cold water and drain again. Refrigerate.
- In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the chopped peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped. Add the vinegar, ginger, garlic, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
- Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the green beans just before serving.
- Top the green beans with almonds (or your favorite nut) instead of peanuts.