Ginger Green Bean Casserole
Ingredients
6 small shallots (about 1 cup), peeled
Vegetable oil, for frying (about 1 cup)
3 tablespoons unsalted butter
3 cups chopped mushrooms (such as cremini or shiitake)
1 small bunch green onions, chopped (some saved for garnish)
2 teaspoons minced fresh ginger
2 large garlic cloves, minced
1/2 teaspoon coarse salt, plus more to taste
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 13.5 ounce cans full fat coconut milk
1 tablespoon soy sauce
1 tablespoon chili garlic paste (or your favorite Asian hot sauce)
4 14.5 ounce cans Green Valley French cut green beans, drained and rinsed
Featuring...
French Style Green Bean
Steps
Thinly slice the shallots into rings, place them in a medium skillet, and then pour in just enough oil to cover them. Turn the heat to medium and fry, stirring often with a fork to separate the rings, until golden-brown, about 6-8 minutes.
Transfer the fried shallots to paper towels to drain, immediately season with salt, and set aside.
Preheat the oven to 350°F.
Melt the butter in a large skillet over medium heat. Add the mushrooms, green onions, ginger, garlic, salt, and pepper and cook, stirring frequently, until the onions soften and the mushrooms are fragrant, 3-5 minutes.
Sprinkle in the flour and cook, stirring occasionally, for 1 minute. Whisk in the coconut milk, soy sauce, and chili garlic paste. Bring to a gentle simmer, stirring frequently, until the sauce is thickened and very smooth, about 3-5 minutes. Remove from heat and fold in the green beans and 1/2 cup fried shallots. Season to taste for additional salt, soy sauce, and hot sauce.
Spray a 2-quart baking dish with non-stick spray and then spoon the green bean mixture into the dish.
Top with the remaining fried shallots and bake until bubbly, about 15 minutes.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
