jiang (zhi*dou)
Dec. 20th, 2020 01:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Green Beans in Ginger Sauce (jiangzhi jiangdou)
200 g green beans or yard-long beans
1 1/2 Tbsp minced fresh ginger
1 Tbsp black vinegar
3/4 tsp salt
1 1/2 Tbsp cold stock or water (I used broth leftover from boiling a chicken)
1 1/2 tsp sesame oil
Top and tail the beans. Bring a large pot of water to a boil and add the beans. Return quickly to a boil and cook for 2-3 minutes, until just tender. Tip into a colander and refresh under cold water, then shake dry. Arrange the beans neatly on a serving dish.
Combine the rest in a small bowl. (The vinegar should lend the sauce a light "tea color" and gentle sourness.) Pour the sauce over the beans. If desired for a more refined presentation, strain the sauce over the beans and then arrange the ginger over the top. (I did not so desire.)
What worked: As with most recipes from Fuschia Dunlop's Fud of Sichuan, this was excellent. I really liked the gentle bite of the sauce.
What didn't: The wife cut the green beans into standard bite-size lengths; they really should have been longer, but to be fair we used forks rather than chopsticks to eat it.
Will I make it again? Yes. Although I like the idea of the alternate listed in the recipe - using spinach instead - a little better. Either one is likely to be a regular vegetable side in the rotation.
200 g green beans or yard-long beans
1 1/2 Tbsp minced fresh ginger
1 Tbsp black vinegar
3/4 tsp salt
1 1/2 Tbsp cold stock or water (I used broth leftover from boiling a chicken)
1 1/2 tsp sesame oil
Top and tail the beans. Bring a large pot of water to a boil and add the beans. Return quickly to a boil and cook for 2-3 minutes, until just tender. Tip into a colander and refresh under cold water, then shake dry. Arrange the beans neatly on a serving dish.
Combine the rest in a small bowl. (The vinegar should lend the sauce a light "tea color" and gentle sourness.) Pour the sauce over the beans. If desired for a more refined presentation, strain the sauce over the beans and then arrange the ginger over the top. (I did not so desire.)
What worked: As with most recipes from Fuschia Dunlop's Fud of Sichuan, this was excellent. I really liked the gentle bite of the sauce.
What didn't: The wife cut the green beans into standard bite-size lengths; they really should have been longer, but to be fair we used forks rather than chopsticks to eat it.
Will I make it again? Yes. Although I like the idea of the alternate listed in the recipe - using spinach instead - a little better. Either one is likely to be a regular vegetable side in the rotation.
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Date: 2020-12-21 05:04 pm (UTC)