Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Yield
Makes 4 servings

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."

How to Make It

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.

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