Spicy Green Beans with Asian Influences by Cottura Ammiche

1 lb. fresh haricots verts (tiny green beans)
2 tablespoons light brown sugar
1 tablespoon soy sauce
½ teaspoon dried crushed red pepper
1 medium-size red bell pepper, sliced
½ medium-size sweet onion, sliced
1 teaspoon peanut oil (vegetable oil may be substituted)
¾ teaspoon seasoned salt




Cook haricots verts in boiling salted water to cover 1 minute; drain. Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. Stir together brown sugar, soy sauce, and dried crushed red pepper. Set aside. Sauté bell pepper, onion, and green beans in hot peanut oil in a large skillet over high heat 3 to 5 minutes or until beans look blistered. Sprinkle with seasoned salt. Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.


NOTE: Recipe adapted from Mary Lappin, Carmel, IN. Found in Southern Living Magazine