Lemonade’s Chinese Long Beans with Summer Plums
Chinese stir-fried Szechuan green beans with sweet and sour plum sauce and hoisin vinaigrette
1½ pounds Chinese long beans (about ½ bunch)
1 tablespoon canola oil
4 plums, halved, pitted, and thinly sliced
4 scallions, white and green parts, sliced on bias
Coarse salt and freshly ground black pepper
1/3 cup Hoisin Vinaigrette (recipe follows)
½ cup hoisin sauce
1/3 cup plum sauce
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1 teaspoon balsamic vinegar
1 small shallot, chopped
2 garlic cloves, smashed
2 teaspoons peeled and chopped fresh ginger
½ teaspoon Dijon mustard
½ teaspoon honey or agave nectar
- Bring a large pot of well-salted water to a boil over high heat.
- Prepare an ice bath by filling a large bowl half way with water and adding a tray of ice cubes.
- Blanch the long beans for about 3 minutes; they become tender very quickly.
- Using a slotted spoon, remove the beans from the water and plunge into the ice bath to stop the cooking process and cool them down right away.
- Once the beans are completely cool, drain in a colander.
- The long beans can easily be prepared in advance, covered, and refrigerated.
- Cut the blanched long beans on the diagonal into 2-inch pieces.
- Coat a large skillet with the oil and place over medium-high heat.
- When the oil is hot, add the beans and stir-fry until they start to shrivel and turn bright green, about 5 minutes.
- Remove the long beans to a mixing bowl and set aside to cool.
- To the cooled beans, add the plums, vinaigrette, and scallions.
- Season with salt and pepper.
- Toss gently to combine.
- May be served warm, cold, or at room temperature.
- Hoisin Vinaigrette:
- In a blender, combine the hoisin, plum sauce, soy, sesame oil, rice, balsamic vinegars, shallot, garlic, ginger, mustard, and honey.
- Blend on high speed for about 1 minute until smooth.
- Pour the vinaigrette into a plastic container or jar.
- Store any leftover covered in the refrigerator for up to 1 week.