I’m really behind the curve on the sriracha phenomenon—yes, I’m officially the last person on earth to get hooked on this red-spicy-rooster-flavor-bombshell! When my son came home from college, he immediately put Sriracha Sauce on my shopping list—it was the only vegan thing he requested, unfortunately—but as always, I buy him the food he loves, hoping that he’ll incorporate all the delicious healthy, vegan things in the kitchen into his diet, as well. (To read the post including my son’s “I’m Home From College and I’m Hungry Shopping List” click here!) But the bright side is that I observed this new, confident chef-in-the-making adding it to almost everything he cooked and ate, piquing my curiosity and my olfactory senses. Then he left that giant bottle of it in my refrigerator and I’ve been catching glimpses of the crowing rooster every day since. After all, it’s important in life to see the Sriratcha Sauce bottle half-full, right?
I love the dry sauteed string beans that you get from most Chinese restaurants and have attempted to duplicate them at home without great success. Little did I know that Sriracha sauce could be the key to making that dish taste authentic— like taste-bud fireworks in your mouth without being too spicy.
In a previous post, Debby discussed the many health benefits of Sriracha and it’s great to know that something so powerfully flavorful can be vegan and beneficial to your health too. (For more Sriracha recipes, click here!)
The Quick Lesson on Why Sriracha is Good For You!
It is made from red chili peppers, garlic, vinegar, sugar and salt. This sauce, also known as “rooster sauce,” is named after a town in Thailand called “Sri Racha.” The red chili peppers contain capsaicin which is known to help boost metabolism and aid in weight loss. The garlic in sriracha sauce also helps lower cholesterol and blood pressure levels. Additionally, eating chili peppers is said to boost your endorphins which can make you feel happier and promote serotonin which can enhance your mood and your memory. If that’s not enough, sriracha can also help the body’s ability to dissolve blood clots, fight inflammation, improve circulation and help you fight a cold by acting as an expectorant.
I served up this dish side by side with fried rice and the two blended harmoniously!
Asian Sriracha Dry-Sauteed String Beans
- 2 tbs canola oil
- 1 lb green beans, trim the ends
- 2 tbs minced garlic (I used the already minced from the jar)
- 1 tbs minced fresh ginger (I used a grater and a small piece of ginger root but powdered might also work)
- 1/4 cup finely chopped onions (I bought a container of chopped onions from Trader Joe’s)
- 1/2 tsp sriracha sauce (I used the Rooster one from Huy Fong Foods)
- 2 tbs soy sauce
- 1/2 tsp agave nectar
- dash of salt
- pepper to taste
- 1) Heat 1 tablespoon of oil in a large frying pan or wok until very hot.
- 2) Add the green beans and beware of spattering. Stir fry on high for about 7 minutes until cooked.
- 3) Remove the green beans from the pan and set aside.
- 4) Heat 1 tablespoon of oil and add the garlic, the ginger and the onions. Stir fry for a minute but be careful not to burn
- 5) Add the sriracha sauce and keep stir frying for another minute
- 6) Add the green beans.
- 7) Then add the soy sauce, the agave, the salt and pepper and stir fry to combine
- 8) Serve with brown rice or fried rice.
In a recent post, I’ve talked about an exciting new cookbook that has just come out called, The Veggie Lover’s Sriracha Cookbook by Randy Clemens, (click here for more about it!) that’s sure to have more fabulous recipes. I’m waiting for it to arrive on my doorstep any day now!