Monday, June 10, 2013

Green String Beans & Mushrooms in a Asian Seasoned Beer Sauce

Green Beans & Mushrooms in a Asian Seasoned Beer Sauce
Side dishes can make a meal, whether they are hearty or light. Sometimes we like to switch it up and have something a little different from the usual day to day veggie. With the summertime, we have a huge supply of fresh ingredients to our disposal. This recipe shows how to take those fresh green beans and make something different with them. Not the normal steamed bean and mushroom mix, this combines a sauce and side dish in one. Enjoying those robust flavors, paired with your favorite vegan beer will sure to make your next dinner more exciting. Pairs nicely with your favorite vegan meat, over potatoes or a mash, and be sure to drizzle the sauce over the top to serve. Enjoy!

Green Beans & Mushrooms in a Asian Seasoned Beer Sauce

-2 teaspoons hemp oil (or any oil you like)
-1 lb fresh or frozen green string beans, ends trimmed
-1 1/2 cups sliced mushrooms (I used baby portobellos)
-2 Tablespoons soy sauce
-2 shallots, sliced
-3 cloves of garlic, minced or pressed
-1 teaspoon sesame oil
-2/3 cup vegan beer or nonalcoholic beer
-1 Tablespoon butter
-3 Tablespoons brown sugar
-3 Tablespoons white vinegar
-4 teaspoons cornstarch
-1 to 2 teaspoons parsley, fresh or dried 
-1/8 teaspoon red pepper flakes, more if you want it spicy


In a medium skillet or dutch oven heat oils to a medium high heat. 

Oils Heated
Add shallots and cook over the medium high heat until lightly golden around the edges, about 3 to 4 minutes. Meanwhile, mince the garlic. 

Cooking Shallots
Once shallots are golden  add the garlic and saute for 1 to 2 minutes until fragrant. Then add in green beans and saute for 3 to 5 minutes.

Add Beans
Add in mushrooms and saute for another few minutes. 

Add Mushrooms
One by one, add the remaining ingredients (except cornstarch & butter) to the pot and mix to combine, making sure to dissolve the sugar in the pan. 

Added Liquids & Seasonings
Once the seasonings have been mixed in, you will need to make the thickener. In a small bowl, combine the cornstarch and 2 Tbsps cold water until blended. Stir this into the saucepan as well and combine.  
Combining Cornstarch Mixture
Cover the whole pot, reduce heat to medium and cook covered for 15 to 20 minutes until the beans are cooked but still a bit crisp and the sauce has thickened. Stirring the beans occasionally  When beans are done, stir in the Tbsp of butter into the sauce and mix to combine. The butter will give the sauce a nice shine and taste even better. Serve over top your favorite vegan meat, over potatoes or a mash, and drizzle the sauce over to serve. Enjoy!


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