Asian-Inspired Green Bean Casserole
serves 2-4
I've always looked with abject horror at condensed soup-based dishes topped with canned (!) onions. But I love a cooking challenge so I decided to make a green bean casserole that I would actually enjoy.
1 tablespoon canola oil
2 tablespoons black sesame oil
2 cloves garlic, minced
1 shallot, minced
1 thumb ginger, minced
8 ounces sliced mushrooms
3/4 cup stock (chicken, vegetable or shrimp)
2 tablespoons rice wine
1 pound green beans, blanched
1 tablespoon cornstarch
panko
prep: 45 minutes
total: 1 hour
large saucepan
whisk
8-cup casserole dish
1. Heat the oils in a large saucepan. Saute the garlic, shallot and ginger until just fragrant. Add the mushrooms and saute until soft.
2. Meanwhile, whisk together the cornstarch, broth and rice wine. Pour over the mushrooms and bring to a boil. Allow it to reduce by half, about 20 minutes.
3. Remove from heat and add the beans. Stir to evenly distribute the beans and mushrooms then pour into a 8 cup casserole dish. Sprinkle with panko.
4. Bake for about 10 minutes at 350 or until it is bubbly and golden. Allow to sit for 5 minutes before serving.
2. Meanwhile, whisk together the cornstarch, broth and rice wine. Pour over the mushrooms and bring to a boil. Allow it to reduce by half, about 20 minutes.
3. Remove from heat and add the beans. Stir to evenly distribute the beans and mushrooms then pour into a 8 cup casserole dish. Sprinkle with panko.
4. Bake for about 10 minutes at 350 or until it is bubbly and golden. Allow to sit for 5 minutes before serving.
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