This is a print preview of "Asian Long Beans With Soy Shallot Vinaigrette" recipe.

• Click here to print
• or return back to Asian Long Beans With Soy Shallot Vinaigrette.

Asian Long Beans With Soy Shallot Vinaigrette Recipe

by Global Cookbook

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. If there's any extra vinaigrette, drizzle it over beans and sprinkle them with toasted sesame seeds.
5. 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.

© 2024 CookEatShare