Tuesday, 12 July 2011

Stir-fried Green Beans in Satay Peanut Sauce

I've just returned from Chiang Mai, Thailand. I know I kind of just disappeared without a word, without any post or something, but it's been a crazy week. I've not uploaded my photos from the trip yet, but I don't want to go so long without any news. Is it just me who unduly frets about missing her post schedules and coming back to find no one interested in reading her blog anymore? Anyway, here's a recipe follow-up on the Singapore satay post that I've wanted to post the day after, but got caught up with the this this-thats of life and friends and travel.

When I went to all that effort to make satay sauce that day, I of course made extra. The plan was to have satay at my whim and fancy without too much prep, but it was just too tempting I finished half of it easily, dipping cucumbers in it. I wanted to make satay beehoon (rice vermicelli) too, but I didn't have enough for a substantial gravy. So I used the last of it in a summer stirfry with the seasonal green beans. In Singapore, I would try it with long beans also, or you could even use any other kind of vegetables you like, preferably something with a bit of a fresh crunch and spring/summer juiciness to it.

Stir-fried Green Beans in Satay Peanut Sauce
serves 2-4
2 large handfuls of green beans, trimmed and cut into pinky-finger-long (2") pieces
1 large banana shallot, or 2-3 small shallots, sliced thinly
1 red chilli, sliced thinly (or more to taste)
3-4 heaped tbsp satay peanut sauce
1 tbsp soy sauce (traditionally brewed/fermented)
juice of half a lime
1-2 tbsp coconut oil (or you can use olive oil or unrefined palm oil or groundnut oil)

1. In a wok or frying pan, heat the oil. Add the shallots and stir-fry till you smell their aroma.
2. Add the chillies and green beans and stirfry until they kind of shrivel and become tender, but are still crisp.
3. Add 3-4 tbsp of water, the satay peanut sauce and soy sauce and continue stir-frying and mixing well until the water evaporates, leaving behind a thick sauce that should coat all the green beans nicely.
4. Remove from heat, add the squeeze of lime to finish off, and toss well one last time.

Sweet, spicy, salty and zesty all at once, with the aroma of roasted peanuts-- that's the way to go to dress up your 'boring, old' green beans!

I will be updating about my trip (especially the food) of Chiang Mai in my next post, once I get my photos, thoughts and stomach (I think I ate about 50 chillies in all) sorted out!


  1. Wow..you made the simple beans so tasty with the yummy peanut tempering.

  2. That looks so good! I love satay sauce!

  3. This really looks delicious.
    Using it in stir fries is a good idea.

  4. These look delicious! Believe it or not, I've never actually tried satay sauce before. This might be the week...

  5. I am bookmarking this recipe for when our green beans start coming from our garden! It looks so perfect! A bowl of rice and we will be happy!

  6. I've been wondering about a grain-free side dish for some teriyaki chicken wings. This looks perfect! Thanks!

  7. thanks! peanut sauce just makes everything better eh? ;)

  8. Shu Han this is a great dish. I cook string bean many times in different form but never thought of using Satay Peanut Sauce! Yum Yum!

  9. Satay sauce is just the best. I could probably eat it on toast even. Erm, actually maybe not. But definitely with stir-fried veges. Yum :)

  10. haha on toast. that i've yet to try. it'd be like peanut butter, but better..?