Mushrooms and Green Beans in Thai Sauce

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"This is a quick and easy side I like to serve with my Thai Rotisserie Chicken. You can adjust the heat to this by increasing or decreasing the Sriracha sauce. If gluten intolerant make sure you are using gluten free soy sauce."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (199.4 g)
  • Calories 170.7
  • Total Fat - 14.1 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 0 mg
  • Sodium - 900.1 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.5 g
  • Protein - 2.9 g
  • Calcium - 80.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, whisk together the coconut milk, corn starch, rice vinegar, soy sauce, Sriracha sauce, sugar and sesame oil.

Step 2

Add the green beans, mushrooms and garlic and pour into a large skillet.

Step 3

Bring to medium high heat and cook until mushrooms are soft and sauce is thickened to coat the vegetables, about 20 minutes.

Step 4

Serve as a side to your favourite Thai main course.

Tips & Variations


No special items needed.

LouLouIzSpoiled

I made this to have with some baked salmon and it was so tasteful! I plan to make it every chance I get, and I eat Thai and Chinese often so you know I love this one!

review by:
(17 Jan 2014)