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Ingredientes
- 3 Tbsp. sherry vinegar
- 3 Tbsp. finely minced shallots
- 4 tsp fresh lemon juice
- 2 tsp soy sauce
- 2 tsp Asian fish sauce
- 1 tsp Chinese chile paste with garlic
- 1 tsp sugar
- 1/2 tsp chopped garlic
- 1/2 c. peanut oil
- 1 lb Chinese long beans (left whole or possibly cut into 3 inch lengths) or possibly green beans, ends trimmed Kosher salt
- 2 tsp sesame seeds, toasted
Direcciones
- To make vinaigrette: In a small bowl, combine vinegar, shallots, lemon juice, soy sauce, fish sauce, chile-garlic paste, sugar and garlic. Whisk in peanut oil till well emulsified. Set vinaigrette aside.
- To cook beans: Fill a large pot with lightly salted water and bring to a boil. Add in long beans and cook till tender, about 5 min. Drain beans and immediately plunge them into a container of ice water. When beans are chilled, drain and pat off excess water on kitchen towels. In a large bowl, toss beans with vinaigrette. Season to taste with kosher salt.
- To serve: If using whole long beans, you can gather a few together and tie them into a knot. Long beans look nice stacked lengthwise in little bundles.
- If there's any extra vinaigrette, drizzle it over beans and sprinkle them with toasted sesame seeds.
- A step ahead: Vinaigrette can be made a few days ahead and stored refrigerated, covered with plastic wrap. You can blanch the beans a few hrs before needed and keep them, covered, in the refrigerator.
