Sauteed Green Beans with Soy Chile Aioli

There's no real story here, except that my Husband forwarded to me this recipe he got off of Tasting Table. He's been doing this quite often lately, which I actually appreciate since I'm always asking him what he wants to eat and rarely does he have an opinion. The only thing is, I don't like peas or pea pods. I did have some fresh green beans though from the farmer's market. It turned out great and was approved by the Husband!

Sautéed Green Beans with Soy-Chile Aioli
(adapted from Tasting Table’s Sautéed Pea Pods with Soy-Chile Aioli)

Ingredients:  

1 pound English peas in their pods (about 4 cups)
3 tablespoons fresh lemon juice
1½ tablespoons Dijon mustard

3 tablespoons fish sauce

¾ teaspoon Sriracha (Asian chile sauce)
4 large garlic cloves, minced
1½ tablespoons soy sauce
3 tablespoons extra-virgin olive oil
¼ cup mayonnaise
1 tablespoon unsalted butter 

Directions:

1. Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then transfer to the ice bath. When the peas are cool, drain them and set aside.
2. In a medium bowl, whisk together the lemon juice, mustard, fish sauce, Sriracha, garlic, soy sauce and olive oil until emulsified. Transfer 3 tablespoons of the chile-soy sauce into a small bowl and whisk in the mayonnaise to make the aioli; reserve the rest of the chile-soy sauce.
3. In a large skillet, heat the butter over medium-high heat. Add the peas and 2 tablespoons of chile-soy sauce; cook for 3 to 5 minutes or until the pods begin to brown in places. Once the peas are cooked, transfer to a bowl and toss with the remaining chile-soy sauce.