Here's a recipe for This Little Goat's Magic Green Beans from Chef Stephanie Izard that utilizes a Made In Blue Carbon Steel Wok!
Time: 20 minutes
Active Time: 20 minutes
Servings: 4 sides
1 lb green beans, cleaned
1/4 cup plus 1 tbsp This Little Goat went to Southeast Asia (included in our This Little Goat went to Made In kit)
1 large shallot, very thinly sliced
1/4 cup mayonnaise
1/3 cup roasted, unsalted cashews
Bring a large pot of salted water to a boil in the wok (or a stock pot) and fill a large bowl with ice water. Drop green beans into boiling water and cook until tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.
In a small bowl, whisk 1 tablespoon This Little Goat went to Southeast Asia into the mayonnaise. Set aside.
Heat 1 tablespoon oil in the wok over medium-high heat. Once hot, add blanched green beans and cook until starting to brown, about 2 minutes. Add in sliced shallots and saute until softened, about 1 additional minute. Pour in 1/4 cup This Little Goat went to Southeast Asia and stir until heated through, about 2 minutes. Add in cashews and toss to coat.
Pour cooked green beans into a serving bowl and drizzle with Southeast Asia mayonnaise.
Want the wok and sauce listed in the above recipe? Get your very own This Little Goat went to Made In kit today!