Many remember that green bean casserole from the 1950s made with frozen green beans, canned mushroom soup and fried onions. This updated version—with fresh beans, water chestnuts, scallions, bell peppers and a panko-toasted sesame crust—has a bright Asian flavor.
| Cook Time: | 30 min |
| Prep Time: | 50 min |
| Total Time: | 80 min |
| Category: | Holiday |
| Cuisine: | Asian |
| Yield: | 24 portions |
Preparation
1. Bring a large pot of salted water to a boil. Remove tips from green beans. Add to water and blanch until bright green and just tender, about 6 minutes; drain, shock in ice water and pat dry.
2. Heat 2 ounces of canola and sesame oils in a large saucepan over medium-high heat. Add 6 ounces of scallions, garlic and ginger, and sauté until just fragrant, about 3 minutes. Stir in mushrooms and sauté until soft, 4 to 5 minutes.
3. Preheat oven to 350 degrees F.
4. In a small bowl, whisk sherry and cornstarch together. Add stock and soy sauce and pour over mushrooms; boil until liquid thickens, about 4 minutes. Add cayenne. Turn off heat. Stir in beans, water chestnuts and red peppers and scrape into a deep half-sheet pan.
5. Heat remaining canola and sesame oils in a skillet over medium heat. Stir in remaining scallions and sauté until lightly browned and tender, about 3 minutes.
6. Combine panko, sesame seeds, salt and pepper in a bowl, add them to the scallions and cook over medium-low heat until lightly browned, about 4 minutes, stirring often. Sprinkle over green beans and bake for about 30 minutes until bubbly and golden.
2. Heat 2 ounces of canola and sesame oils in a large saucepan over medium-high heat. Add 6 ounces of scallions, garlic and ginger, and sauté until just fragrant, about 3 minutes. Stir in mushrooms and sauté until soft, 4 to 5 minutes.
3. Preheat oven to 350 degrees F.
4. In a small bowl, whisk sherry and cornstarch together. Add stock and soy sauce and pour over mushrooms; boil until liquid thickens, about 4 minutes. Add cayenne. Turn off heat. Stir in beans, water chestnuts and red peppers and scrape into a deep half-sheet pan.
5. Heat remaining canola and sesame oils in a skillet over medium heat. Stir in remaining scallions and sauté until lightly browned and tender, about 3 minutes.
6. Combine panko, sesame seeds, salt and pepper in a bowl, add them to the scallions and cook over medium-low heat until lightly browned, about 4 minutes, stirring often. Sprinkle over green beans and bake for about 30 minutes until bubbly and golden.
Ingredients
* 3 pounds green beans
* 2 ounces canola oil + 1 ounce for topping
* 2 ounces dark sesame oil + 1 ounce for topping
* 6 ounces sliced scallions, including green parts + 2 ounces thinly sliced scallions, for topping
* 1 ounce minced fresh garlic
* 2 ounces minced fresh gingerroot
* 1¼ pounds sliced shiitake mushrooms
* 6 ounces medium sherry
* ¼ cup cornstarch
* 1 quart vegetable or chicken stock
* 1 ounce soy sauce
* ¼ teaspoon cayenne pepper (optional)
* 2 (8-ounce) cans sliced water chestnuts, drained
* 6 ounces red bell pepper, finely chopped
* 2½ ounces panko
* 2 ounces
* sesame seeds
* 1 teaspoon salt
* ½ teaspoon ground black pepper
* 2 ounces canola oil + 1 ounce for topping
* 2 ounces dark sesame oil + 1 ounce for topping
* 6 ounces sliced scallions, including green parts + 2 ounces thinly sliced scallions, for topping
* 1 ounce minced fresh garlic
* 2 ounces minced fresh gingerroot
* 1¼ pounds sliced shiitake mushrooms
* 6 ounces medium sherry
* ¼ cup cornstarch
* 1 quart vegetable or chicken stock
* 1 ounce soy sauce
* ¼ teaspoon cayenne pepper (optional)
* 2 (8-ounce) cans sliced water chestnuts, drained
* 6 ounces red bell pepper, finely chopped
* 2½ ounces panko
* 2 ounces
* sesame seeds
* 1 teaspoon salt
* ½ teaspoon ground black pepper
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