In the container of a blender add fish sauce, lemon juice, soy sauce, mustard, sriracha, and grated garlic.

Start blending and stream in olive oil until combined and vinaigrette-like in consistency. Set aside.

In a small bowl whisk together some of the green bean dressing and mayonnaise. The mixture will be loose.

In a large saute pan set over medium-high heat add olive oil.

Once the oil is hot add in beans, shallots, and most of the leftover green bean sauce. You don't want to boil your beans so don't add too much dressing.

Sautee until just soft and add in cashews.

Continue cooking until the desired doneness.

Once cooked add to a large plate and drizzle with green bean aioli.

*If your mixture runs out of sauce while cooking simply add a little more so the beans don't burn. However, you're not cooking the beans for too long since you want them to have a bit of a snap left to them.