Ginger Green Bean Casserole
Prep Time:
Cook Time:
Serves: 6
Ingredients
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6 small shallots (about 1 cup), peeled
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Vegetable oil, for frying (about 1 cup)
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3 tablespoons unsalted butter
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3 cups chopped mushrooms (such as cremini or shiitake)
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1 small bunch green onions, chopped (some saved for garnish)
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2 teaspoons minced fresh ginger
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2 large garlic cloves, minced
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1/2 teaspoon coarse salt, plus more to taste
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1/4 teaspoon black pepper
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3 tablespoons all-purpose flour
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2 13.5 ounce cans full fat coconut milk
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1 tablespoon soy sauce
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1 tablespoon chili garlic paste (or your favorite Asian hot sauce)
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4 14.5 ounce cans Green Valley French cut green beans, drained and rinsed
Steps
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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.
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Transfer the fried shallots to paper towels to drain, immediately season with salt, and set aside.
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Preheat the oven to 350°F.
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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.
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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.
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Spray a 2-quart baking dish with non-stick spray and then spoon the green bean mixture into the dish.
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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.