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Chinese Long Bean Salad
from: KAULIngredients
- Chinese long beans: 225 gm
- Sliced onion: 85gm
- Sunflower seeds, toasted: 85gm
- Kosher salt: 2.5ml
- Ground black pepper: 1.25ml
- Corn starch: 5ml
- Vegetable stock: 120 ml
- Olive oil: 45ml
- Sherry vinegar: 30ml
- Fresh tangerine juice: 30ml
- Dijon mustard: 15ml
- Light brown sugar: 14 gm
- Minced shallots: 10ml
- Minced garlic: 5ml
- Kosher salt: 2.5ml
- Ground black pepper: 1.25ml
Trim the beans, cut into 4 cm lengths, and cook in boiling water until barely tender. Drain and cool. Trim the peel from the tangerines. Working over a bowl to catch the juice, cut the segments out from between the membranes, removing seeds if any. Squeeze the juice from the leftover membrane and reserve for the vinaigrette.
Combine the beans, tangerine segments, onions, and sunflower seeds in a large bowl. Season with salt and pepper.
To make the vinaigrette, combine cornstarch with 1 tsp water to form slurry. Bring the stock to boil. Add the slurry and stir until the stock has thickened, about 2 minutes. Cool to room temperature.
Combine the remaining vinaigrette ingredients and whisk into the thickened stock. Toss the bean mixture with the vinaigrette. The salad is ready to serve now at room temperature or it may be chilled for up to 24 hours before serving.
Note: Chinese long beans are also known as yard-long beans, though they are seldom left to grow to this length. They are part of the same plant family as the black-eyed pea. Green beans may be substituted if Chinese long beans are unavailable.
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