He mostly used it as a dipping sauce, but I have found so many more uses for it over the years. ![]() Making the Asian-inspired sauceĪbout 30 years ago, a Japanese friend taught me how to whip this sauce up for a lot of the dishes he prepared. While the beans are cooking, go ahead and make the sauce. Cover and cook on medium-high heat for approximately 12-15 minutes until the beans become slightly tender, but still somewhat firm. Next, add the clean green beans and 3/4 cup of veggie broth. Scrape any of the caramelized brown parts, and mix into the broth as the pan begins to cook down. As they continue to cook, add a little more veggie broth one tablespoon at a time. Once the onions begin to brown a little, add about 3 tablespoons of veggie broth or water to the pan. I have a video below showing how easy it is to do this. You will need to keep a close eye on this to keep it from burning. In a large pan or wok, add the onions to the dry pan and begin to cook on medium heat. They are the same company that makes Swiss Army Knives and the quality is excellent. ![]() I am often asked which knives I use personally, and I have to say that it is Victor i nox. Go ahead and mince the garlic as well, or you can use the jar variety. The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.Ĭaramelizing the onions adds a delicious savory flavor to this green bean recipe, and it’s so easy to do.īegin by slicing the onion into thin crescent shapes or dice if you like your onions smaller.
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