Lemonade’s Chinese Long Beans with Summer Plums Recipe

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Lemonade’s Chinese Long Beans with Summer Plums

Recipe type: Yield: 4-6 Prep time: Cook time: Total time:


Chinese stir-fried Szechuan green beans with sweet and sour plum sauce and hoisin vinaigrette

Ingredients:

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

Directions:

  1. Bring a large pot of well-salted water to a boil over high heat.
  2. Prepare an ice bath by filling a large bowl half way with water and adding a tray of ice cubes.
  3. Blanch the long beans for about 3 minutes; they become tender very quickly.
  4. 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.
  5. Once the beans are completely cool, drain in a colander.
  6. The long beans can easily be prepared in advance, covered, and refrigerated.
  7. Cut the blanched long beans on the diagonal into 2-inch pieces.
  8. Coat a large skillet with the oil and place over medium-high heat.
  9. When the oil is hot, add the beans and stir-fry until they start to shrivel and turn bright green, about 5 minutes.
  10. Remove the long beans to a mixing bowl and set aside to cool.
  11. To the cooled beans, add the plums, vinaigrette, and scallions.
  12. Season with salt and pepper.
  13. Toss gently to combine.
  14. May be served warm, cold, or at room temperature.
  15. Hoisin Vinaigrette:
  16. In a blender, combine the hoisin, plum sauce, soy, sesame oil, rice, balsamic vinegars, shallot, garlic, ginger, mustard, and honey.
  17. Blend on high speed for about 1 minute until smooth.
  18. Pour the vinaigrette into a plastic container or jar.
  19. Store any leftover covered in the refrigerator for up to 1 week.

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