Tuesday, April 9, 2013

Spicy Green Beans and Peppers

This is the kind of dish that is ideal when you want something quick, simple, and tasty at the end of a long day! It uses ingredients that can be found in almost any pantry - and if you don't have something listed then it's easy to customize it to what you do have on hand. As far as hot sauces go I'm pretty dedicated to my sriracha, but your favourite hot sauce will work just fine. This spicy, garlic-y sauce pairs great with any combination of stir-fry vegetables, so just cook them until tender-crisp and you've got yourself a flavourful side dish. I like to double up the sauce, then add in firm tofu and rice or noodles for a quick vegetarian entree. 


1 lb. green beans - You can use fresh or frozen
1 red bell pepper, sliced
1 Tbsp. olive oil or butter
2 Tbsp. sriracha
1 tsp. brown sugar
1-2 cloves garlic, minced
Pinch of kosher salt


Cook green beans and red pepper until tender crisp then set aside. To cook I just sauteed them in a small bit of water for 3-5 minutes until they were still firm and crunchy but no longer raw, then removed them from the heat.

Meanwhile, melt butter or heat olive oil in a large saucepan, then add the garlic and cook until fragrant. Add in the sriracha, brown sugar, and salt and stir to combine. Add the green beans and peppers and toss to coat. Serve warm or chilled.

*Recipe by Brooke McMillan

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