Mushrooms and Green Beans Thai Style

This is a quick and easy side dish I serve up with Thai Chicken. The sauce thickens up as it cooks and flavours the veggies quite nicely. You can adjust the heat by increasing or decreasing the hot sauce.

INGREDIENTS

12 ounces frozen green beans

8 ounces sliced mushrooms

1 clove garlic, pressed

6 ounces coconut milk

1 tablespoon corn starch

2 teaspoons rice vinegar

2 teaspoons soy sauce

1 teaspoon Sriracha sauce

1/4 teaspoon sugar

1/4 teaspoon sesame oil

DIRECTIONS

In a large bowl, whisk together the coconut milk, corn starch, rice vinegar, soy sauce, Sriracha sauce, sugar and sesame oil.

Add the green beans, mushrooms and garlic and pour into a large skillet.

Bring to medium high heat and cook until mushrooms are soft and sauce is thickened to coat the vegetables, about 20 minutes.

Serve.