1 lb. okra, trimmed and sliced
1 lb. green beans, trimmed
1 tbsp rice wine vinegar ¹⁄₃ cup fish sauce
2 tsp brown sugar
1 clove garlic, peeled
5 sprigs cilantro, plus ¼ cup cilantro leaves, chopped, and some additional for serving
2 tbsp lime juice
- Preheat oven to 450°F.
- Combine okra and beans on a baking sheet (without oil); roast for 20 minutes, until brown and just tender.
- Combine vinegar, fish sauce, sugar, garlic, and cilantro sprigs in a small saucepan with 2 tsp water. Bring to a light simmer over high heat; cook until reduced by almost half, 6 to 8 minutes. Strain, and set aside.
- Three minutes before removing vegetables from oven, heat a large sauté pan on high heat until pan is very hot. Remove vegetables from oven; pour reserved sauce into pan (it should sizzle and come to a boil almost instantly); remove from heat.
- Add vegetables to pan; toss until coated. Stir in chopped cilantro and lime juice.
- Top with more cilantro.
Recipe Source: InStyle Magazine