3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 to 3 Thai red chile peppers (more=spicy), minced
1 medium shallot, chopped
3 teaspoon minced fresh gingerroot
3 tablespoons canola oil
1½ pound fresh green beans, trimmed
Fresh cilantro, chopped
Dry roasted peanuts, chopped (optional)
In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and minced red chilies; set aside.
In a wok or large skillet, sauté shallot and ginger in oil over medium heat for about 2 minutes until softened. Add green beans; cook and stir for 3 minutes or unti crisp-tender. Add reserved sauce mixture; toss to coat. Sprinkle with cilantro and peanuts if using. Serve immediately.