Mushrooms and Green Beans in Thai Sauce
Recipe: #11646
December 29, 2013
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.