Years ago, while dining at a Yaletown pub, we raved over a tasty green bean appetizer. My friend sweet-talked the server into getting the recipe from the chef. It’s a simple mix of a few Asian pantry staples and has become one of our family’s favourite ways to dress our farm-fresh summer green beans. The heat level is up to you; adjust according to your taste.
¼ cup olive oil
2 Tbsp. hoisin sauce
2 Tbsp. oyster sauce
1–3 teaspoons chili paste, such as Chili P or sambal oelek. Start with 1 tsp and adjust according to how spicy you like it.
1 clove garlic, crushed
Mix all ingredients. These measurements are general guidelines. You can adjust the amount according to how many beans you’re preparing. The important thing is 2 parts olive oil, 1 part hoisin sauce, and 1 part oyster sauce. The chili paste and garlic are to taste.
Lightly steam the beans until barely tender. Pour sauce over and serve. These can be served hot or at room temperature and make a great finger food appetizer.