Ingredients
1
lb fresh green beans, trimmed
1/4
cup creamy peanut butter
1
tablespoon sugar
2
tablespoons rice vinegar
2
tablespoons soy sauce
1
tablespoon vegetable oil
1/4
teaspoon crushed red pepper flakes
1
piece (1 inch) gingerroot, peeled, finely chopped (2 tablespoons)
1
clove garlic, finely chopped
Chopped peanuts, if desired
Preparation
In 3-quart saucepan, heat 6 cups water to boiling over high heat. Add beans to boiling water. Cook 4 to 6 minutes or until crisp-tender; drain. Rinse with cold water; drain. Cover; refrigerate while making dip.
In medium bowl, beat remaining ingredients except peanuts with wire whisk until smooth. Cover; refrigerate at least 30 minutes to blend flavors. Stir before serving. Garnish with peanuts. Serve beans with dip.
