Asian Green Bean Salad
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Ingredients
2 pounds green beans, cut off
¼ cup rice vinegar
2 tablespoons toasted sesame oil
1-2 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon honey
½ cup thinly sliced red onion, washed and drained
1 ½ cups fresh washed bean sprouts
To make
Trisha Cruz serves this Asian green bean salad with grilled pork or grilled seafood, or adds hard-boiled eggs or tuna for lunch.
In a 6-liter saucepan over high heat, bring 3 liters of water to a boil. Add the beans and cook until soft and crisp to taste, 3-5 minutes. Drain, dip in ice water until cool, then drain again.In a serving bowl, combine the vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add the green beans, onion, and bean sprouts and gently stir to coat. Serve at room temperature or refrigerate for up to 3 hours, then serve cold.
In a 6-liter saucepan over high heat, bring 3 liters of water to a boil. Add the beans and cook until soft and crisp to taste, 3-5 minutes. Drain, dip in ice water until cool, then drain again.In a serving bowl, combine the vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add the green beans, onion, and bean sprouts and gently stir to coat. Serve at room temperature or refrigerate for up to 3 hours, then serve cold.
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Author:Admin
Published: 11/20/2023 7:49 PM
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