Here’s the thing: I love Sriracha. I really do, and I completely and whole-heartedly endorse the Sriracha hype that has been circulating lately. I’ve been experimenting with adding it to a variety of dishes, and I’ll be hones, it doesn’t go with everything (yes, I’ve tried).
But it is a perfect addition to this green bean recipe. It’s a perfect quick and easy side dish using fresh green beans, and has a slightly Asian flare to it. I enjoyed this as a side to my Asian chicken legs with brown rice. It was a big hit. Even from my hubby who doesn’t like spicy food, and doesn’t necessarily like Asian food either. WIN!
Did I mention how easy this recipe is? Just heat broth and garlic in a skillet or sautee pan, add the beans, soy sauce and Sriracha and cook until they’re done.