Photo: Jennifer Davick; Styling: Caroline M. Cunningham
From the Kitchen of Mari Lappin, Carmel, IN
"When I serve this irresistible dish, I never have to talk my family into eating their veggies."
Makes 4 servings
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1 pound fresh haricots verts (tiny green beans)
2 tablespoons light brown sugar
1 tablespoon soy sauce
1/2 teaspoon dried crushed red pepper
1 medium-size red bell pepper, sliced
1/2 medium-size sweet onion, sliced
1 teaspoon peanut oil
3/4 teaspoon seasoned salt
Cook haricots verts in boiling salted water to cover 1 minute; drain. Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. Stir together brown sugar, soy sauce, and dried crushed red pepper. Sauté bell pepper, onion, and green beans in hot peanut oil in a large skillet over high heat 3 to 5 minutes or until beans look blistered. Sprinkle with seasoned salt. Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.