Dinner Lunch Pati Jinich Sides Vegetarian


By Pati’s Mexican Table 

Latin-Asian fusion is hot right now, but Asian immigrants have been influencing traditional Mexican cuisine for centuries. Pati goes food shopping with her friend chef Janet Yu and gets inspired to create a menu full of Asian-inspired Mexican meals.

Ejotes con Cacahuate y Chile de Árbol

Serves 4 to 6


– 1 pound green beans or Chinese long beans, ends removed and diagonally cut into about 2-inch pieces
– 1 tablespoon soy sauce
– 1/4 cup chicken broth
– 1/2 teaspoon brown sugar
– 1/2 teaspoon kosher or coarse sea salt
– 2 tablespoons peanut oil
– 1/2 cup roasted unsalted peanuts
– 4 garlic cloves, minced or pressed
– 3 chiles de árbol, stemmed and thinly sliced
– 4 to 6 scallions, thinly sliced, light green and white parts only


Bring salted water to a boil, then add the sliced green beans and cook uncovered for 2 to 3 minutes until al dente. Strain beans and set aside.

Combine the soy sauce, chicken broth, sugar and salt and mix well.

Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts and fry, stirring constantly, for about 20 seconds (careful, they brown faster than it seems! Add the garlic, stir, add the chiles de árbol, stir, add the scallions and stir.

Add the green beans to skillet and mix to combine all the ingredients, and finally pour in soy sauce mixture. Let it all cook for 3 to 4 minutes. Serve immediately or turn off the heat and cover to keep warm.

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