Spicy Green Beans & Shishito Peppers with Ginger & Peanuts

Spicy Green Beans & Shishito Peppers

with Ginger & Peanuts

20 MIN
$10.99 2 Servings
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. For this verdant side dish, you'll sauté green beans and shishitos with fresh ginger, then finish them with a spicy gochujang-honey sauce, crunchy peanuts, and furikake.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    260 Cals (est.)
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fresh
ingredients
Spicy Green Beans & Shishito Peppers with Ginger & Peanuts
Title
  • ¾ lb Green Beans
  • 6 oz Shishito Peppers
  • 1 Tbsp Gochujang
  • 3 Tbsps Roasted Peanuts
  • 1 Piece Ginger
  • 1 tsp Furikake
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Roughly chop the peanuts. Cut off the stems of the peppers; cut crosswise into 1/4-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans, chopped ginger, and pepper pieces; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Serve the cooked vegetables drizzled with the sauce. Garnish with the chopped peanuts and furikake. Enjoy!

Tips from Home Chefs

Spicy Green Beans & Shishito Peppers

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Roughly chop the peanuts. Cut off the stems of the peppers; cut crosswise into 1/4-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans, chopped ginger, and pepper pieces; season with salt and pepper. Cook, stirring frequently, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Serve the cooked vegetables drizzled with the sauce. Garnish with the chopped peanuts and furikake. Enjoy!

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