This Thanksgiving, skip Aunt Ida's ancient green bean casserole recipe in favor of this tasty, unique dish.
With a nod to Houston's ethnic diversity, chef Chris Shepherd, who helms the haute yet homey Underbelly, counters Thanksgiving's more filling fare with this Vietnamese-accented dish. Crispy beans and okra are enlivened with a "citrusy, tart, bitter umami blend" that comes from hints of cilantro, garlic, and lime. The recipe highlights Shepherd's preferred Red Boat fish sauce ($20/17 fl. oz.; amazon.com).
Serves: 6–8 Total Time: 50 minutes Active Time: 30 minutes
1 lb. okra, trimmed and sliced 1 lb. green beans, trimmed 1 tbsp rice wine vinegar ¹⁄₃ cup fish sauce 2 tsp brown sugar 1 clove garlic, peeled 5 sprigs cilantro, plus ¼ cup cilantro leaves, chopped, and some additional for serving 2 tbsp lime juice
1. Preheat oven to 450°F. 2. Combine okra and beans on a baking sheet (without oil); roast for 20 minutes, until brown and just tender. 3. Combine vinegar, fish sauce, sugar, garlic, and cilantro sprigs in a small saucepan with 2 tsp water. Bring to a light simmer over high heat; cook until reduced by almost half, 6 to 8 minutes. Strain, and set aside. 4. Three minutes before removing vegetables from oven, heat a large sauté pan on high heat until pan is very hot. Remove vegetables from oven; pour reserved sauce into pan (it should sizzle and come to a boil almost instantly); remove from heat. 5. Add vegetables to pan; toss until coated. Stir in chopped cilantro and lime juice. 6. Top with more cilantro.