I didn’t eat green beans very much growing up. While we always had various vegetables (“banchans” ) at the table, green beans never graced the table. I did eat tons of green onions, cucumbers, seaweed, bean sprouts, and zucchini, though. But since ’tis the season for the long, slender vegetable (is it weird to be jealous of food?), I thought my family and I could expand our horizons a bit more.
My sister requested that this Thanksgiving we skip the green bean casserole altogether, as she doesn’t want the meal to be too heavy. Keep in mind, she’s also pro having a meal of 4 different kinds of stuffing. Just sayin’. So to keep things on the lighter side and to offer something Asian at the table, I came up with Asian Green Beans with Cranberries.
I received inspiration from these Asian roasted brussel sprouts with cranberries. The combination of cranberries and fish sauce really intrigued me. Since brussel sprouts still remain on the Hungryman and my sister’s (they have the exact same taste buds, I kid you not) most-hated vegetable list, I swapped it out with one that, at the least, looks like the polar opposite. Perhaps they are arch nemeses ;).
I simply steamed the green beans to retain as much of the nutrients as possible while still maintaining a crisp bite. This dish came together in under 10 minutes and tastes better with time. Therefore, I suggest making this the night before.
If you’re weirded out by the addition of fish sauce, I don’t blame you. More so than the green beans, I was scared about how the pairing with the cranberries would turn out. But once again, I was reminded of the sauce’s uncanny versatility, and the cranberries were actually my favorite part! Something about the briny, sourness just worked and melded so beautifully with the tart berries. Just be mindful about the amount of fish sauce you add as a little goes a LONG way.
Here are some other recipes that would not be the same without fish sauce. In other words, if you don’t have a bottle at home, it’s time to make a run to the store ;).
Pan-Fried Vietnamese Egg Rolls
Banh Mi Salad with Turkey Meatballs
Ingredients
- 1 Ib green beans trimmed and steamed
- 2 Tbs water
- 1 Tbs brown sugar
- 1/2 cup dried cranberries
- 2 Tbs fish sauce
- 1 tsp sriracha
- 1 tsp sesame oil
- 2 tsp sesame seeds
Instructions
- Steam green beans for approximately 3-5 minutes, until tender.
- Meanwhile bring sugar and water to a boil in a small saucepan over med-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.
- Whisk together fish sauce, sriracha, and sesame oil in a large bowl. Stir in cranberry mixture.
- Add green beans to bowl and toss to coat.
Do you think it would also be possible to use fresh cranberries? Since those are often cheaper here than dried ones 🙂
I think that’d be fine. Perhaps cook the cranberries with some sugar or honey so that it’s not too bitter 😉
This dish is so colorful and it looks absolutely fabulous. I love the combination of flavors going on, too.
Pinning!
I’ve always been a fan of green beans. And this recipes looks delicious! Thanks for sharing, Min!
I love that you paired the beans with cranberries – thanks for linking to our Marvelous Monday party – pinned!
Min, I love this, looks so good! Sharing on fb and pinned.
Min, these look so good!! I love green beans and love them prepared like this more than the green bean casserole! Alas a friend is doing green beans this year for us, so I’ll have to see what she comes up with ( be very funny if it’s the casserole!!) I’m definitely going to try there for dinner one day though.
The fish sauce and sriracha is a great addition. I can see this combination of seasoning on almost any vegetable. Thanks for sharing it with us at Our Little Family Adventure’s FB page.
I love this twist on standard green bean dishes! I absolutely want this on Christmas day, but probably also a few times between now and then 😉 Thanks Min!
Oh my these look amazing. I love green beans and cranberries and had not thought of putting them together. Found you at Will Cook For Smiles. Have a great weekend.
Funny, I’m not much of a veggie person but I LOVE green beans. I think because that was one thing I loved growing up…fresh from the garden. (They taste weird to me from the can… has to be fresh all the way.) Love the combination you put with the cranberries. Thinking of switching it up this year too and doing these. (I’m one of those slackers that haven’t made my menu yet!) Pinning! Have a great Saturday today, Min!