Today, we chase grey clouds away with this colorful crispy pan-charred green beans side dish!
Sautéed in beautiful subtle Vietnamese like sauce, sweet juicy plums, spicy baby peppers and a few mint leaves!
1 1/2 Tbsp. of olive oil
1/2 pound of green beans
3 plums, halved, pitted and cut into 1/4-inch-thick wedges
2 Tbsp. of fresh lime juice
1 Tbsp. of Asian fish sauce
A few baby peppers, thinly sliced (or 1 Thai chile, thinly sliced)
1 cup mint leaves, chopped
In a large pan, heat the olive oil (but don’t burn it).
Add the green beans and cook over high heat until charred on the bottom, about 5 minutes.
Remove from the heat and stir in the plums, lime juice, fish sauce, chile and mint. Season with salt.
Transfer to a serving platter and serve.