The inspiration/idea for this recipe came one evening as I was sitting out on my balcony reading through Burma by Naomi Duguid. Burma is more than just a cookbook. It is a book filled with beautiful pictures of food as well stunning visuals of Burmese life. You can actually learn quite a bit from this book and I find it incredibly interesting. So much detail is provided about the country’s traditional food, you can’t help but want to learn more and most of all taste some of it! I would recommend this book to anyone. It is simply amazing.
The recipe that inspired me for this green bean recipe was a simple dish called long-bean salad with roasted peanuts. It called for fish sauce, roasted peanuts, fried shallots, shallot oil and lime. As you will see I changed the recipe by using cashews instead, using sesame oil, dropping the fish sauce and adding cilantro.
You may notice that in the instructions the beans are cut in half but in the picture they are whole. After having made and eaten the dish I decided I thought it was better to cut them in half. Cutting them in half will allow you to get more cashews and shallots with the beans in each mouthful. Isn’t that the point? Get all that delicious stuff in your mouth at the same time and enjoy.
Green beans are in season now so get on those fresh local beans while you still can. Continue reading