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James Beard Award-Winning Chef Stephanie Izard teaches you how to make her famous Magic Green Beans from The Girl & The Goat.

Girl and the Goat Magic Green Beans Recipe


The Wok

1 lb green beans, cleaned

1/4 cup plus 1 Tbsp This Little Goat went to Southeast Asia

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 sauce and stir until heated, about 2 minutes. Add in cashews and toss to coat.

Pour cooked green beans into a serving bowl and drizzle with Southeast Asia mayonnaise.

Serves 4