Girl & the Goat Green Beans
Last week, I got to go to Girl & the Goat with my cousin Jacqueline and her husband, Mario. Girl & the Goat is often regarded as one of the top 10 (and top 10 busiest) restaurants in Chicago. It was packed on a Monday night. Since my cousin Jacqueline is in the restaurant industry in Chicago, we were treated like royalty, which was the cherry on top to an amazing dinner. One of my favorite dinners were these sauteed green beans in a fish sauce which we almost ordered twice. I missed them so much that I found the recipe online and made it today. See the recipe below and the link to the original recipe at the bottom. I used olive oil instead of Rice Bran oil.
Yields: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
Recipe for Green Beans
1 lb Fresh Green Beans, cleaned and blanched
½ cup Roasted and Unsalted Cashews, broken into pieces
½ cup Shallots, shaved thin
green bean dressing
2 Tbsp Fresh Lemon Juice
2 ½ Tbsp Fish Sauce
1 Tbsp Tamari Soy
1 ½ tsp Dijon
1 ½ tsp Sriracha Hot Sauce
1 clove Garlic, rough chopped
2 tbsp olive oil
aioli (for serving)
yield: 1 cup
1/3 cup green bean dressing (from above)
1 cup mayonnaise
1. Heat a small amount of oil in a frying pan.
2. Add green beans and some sliced shallots for flavor.
3. Add enough vinaigrette to coat the green beans. let steam.
4. Add a handful or two of cashews for flavor. season with salt.
5. Transfer to serving dish & drizzle with aioli.
6. Serve hot