For chef Edward Lee of 610 Magnolia in Louisville, Ky., Thanksgiving dinner is typically a happy hodgepodge of traditional American fare and spicy Asian flavors. He said this recipe—a riff on the stalwart green bean casserole, amped up with chili, ginger, Vietnamese fish sauce and a scattering of peanuts—is always the first dish his guests finish off.


  • 1 lb green beans
  • 4 tbsp butter
  • 2 tbsp white wine
  • 2 tbsp fresh ginger, minced
  • 1 tsp red chili flakes
  • ½ tsp fish sauce
  • ½ tsp apple cider vinegar
  • 1 tsp salt, to taste
  • ½ tsp pepper
  • 1 handful celery leaves


1. Bring a large pot of salted water to a boil and lightly blanch 1 pound fresh green beans for about 3 minutes. Drain the beans and transfer them to a large bowl of ice water to cool completely, then lay them on paper towels to dry.
2. In a large skillet, heat 4 tablespoons butter over high heat. Cook, stirring constantly, until butter browns and takes on a nutty aroma, 3-4 minutes. Turn heat down to medium and add green beans. Add 2 tablespoons white wine, 2 tablespoons minced fresh ginger, 1 teaspoon red chili flakes, 1⁄2 teaspoon Red Boat fish sauce, 1⁄2 teaspoon apple cider vinegar, 1 teaspoon salt and 1⁄2 teaspoon black pepper in quick succession. Turn heat up to high and sauté for an additional 2-3 minutes. Turn off heat.
3. Transfer beans to a large platter and garnish with leaves pulled from one bunch of celery and 3 tablespoons crushed peanuts. Serve immediately while warm.

Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetable
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