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Girl & The Goat Green Beans

Chef Stephanie Izard of Girl and The Goat restaurant is preparing a mouth-watering green bean dish.
Girl & The Goat Green Beans
Recipe for Green Beans
  • 1 lb Fresh Green Beans, cleaned and blanched
  • ½ cup Roasted and Unsalted Cashews, broken into pieces
  • ½ cup Shallots, shaved thin
Ingredients for Vinaigrette
  • 2 Tbsp Fresh Lemon Juice
  • 2 ½ Tbsp Fish Sauce
  • 1 Tbsp Tamari Soy
  • 1 ½ tsp Dijon
  • 1 ½ tsp Sriracha Hot Sauce
  • 1 clove Garlic, rough chopped
  • 2 Tbsp Rice Bran Oil
Green Bean Aioli
  • 1 ½ Tbsp Egg Yolk
  • 1 ½ Tbsp Dijon
  • 1 ½ Tbsp Green Bean Vinaigrette
  • ½ cups Rice Bran Oil

Crispy Pork Shank - Home & Family

Stephanie Izard is cooking a delicious crispy pork shank and pairing it with delicious sautéed green beans.

Directions for Vinaigrette

In a blender add lemon, fish sauce, soy, Dijon and sriracha. Buzz to combine. Add garlic and buzz again until garlic is fully combined. Emulsify with oil.

Directions for Green Bean Aioli

In a blender add Dijon and green bean vinaigrette and combine. Add egg yolks and emulsify with oil.

To Complete Dish

Heat a large sauté pan over medium-high heat. Add a small amount of oil to the pan and the blanched green beans. Allow green beans to heat through and get a little color on them. Sprinkle shallots over green beans to separate them well. Add 1/3 cup of vinaigrette and toss well. Allow to cook for a few minutes. Add cashews and toss to coat and combine. Remove dish to a bowl and top with aioli.

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