This simple technique produces a delightful and adaptable accompaniment.
I've often looked at the clock only to realize it's past 5 p.m., with my family eager for dinner. This can trigger feelings of panic and stress. However, being an ex-New Yorker accustomed to a brisk tempo has made me adept at swiftly tackling problems. So long as I prepare one vegetable dish, another rich in proteins, along with some rice, I know I'll soon have a complete meal prepared, satisfying everyone at home.
For vegetable dishes, I frequently turn to green beans since they're easy to store and remain fresh in the refrigerator without spoiling easily. They’re also straightforward to cook and enhance with basic seasonings. Occasionally, I sauté them or add them to salads. However, my true trick for improving green beans is soaking them in a mixture of soy sauce and black vinegar.
This technique is one I've adopted from other Chinese cuisine specialists, notably Betty Liu, who wrote the book. The Chinese Way As a dedicated surgical resident and recipe creator, Liu relies on reliable methods that she knows she can count on.
Her go-to choice for preparing delicious green beans involves this simple, boiled, and saucy dish. The addition of soy sauce enhances the beans' freshness with an umami kick, whereas black vinegar introduces a zesty, smoky element alongside a touch of caramelization. The inherent sweetness of the green beans complements the saltiness from the soy sauce and the sharpness from the vinegar. For extra balance, consider adding some white or brown sugar.
Currently, although my Chinese relatives would insist on combining green beans with garlic every time, I believe that garlic isn't essential all the time, particularly when you've got an exquisite sauce available. Let’s face it: peeling and chopping garlic can be quite tedious tasks that most likely nobody looks forward to. Personally, I dislike having garlicky, odorous residue on my hands.
Ways to Improve Your Green Beans
Eager to improve your green beans for a more fulfilling dish? Begin by selecting around a pound of green beans, giving them a thorough rinse, and stripping away the tough fibers along their edges.
Heat up a pot of water until it reaches a vigorous boil. Stir in one tablespoon of either sesame or olive oil along with a teaspoon of salt into the boiling water. This process enhances the sheen of the beans and seasons them from the start. Afterward, cook the green beans by plunging them into this mixture for approximately 90 seconds; use your visual judgment instead of relying solely on a clock.
As soon as the green beans turn a rich, vivid green, drain them. At this stage, when they boast such an appealing emerald hue, they should remain crisp. Overcooking can cause green beans to droop, turn soft, and forfeit their lively color. To halt further cooking and preserve their texture, rinse the green beans with cold water or immerse them in a basin filled with ice-cold water.
Add the drained green beans to a serving bowl. Incorporate approximately one teaspoon each of soy sauce and black vinegar (I typically use Gold-Plum Chinkiang Vinegar Place a teaspoon of sugar in a small bowl, and then pour the sauce over the green beans.
Toss them well, and even though it's not essential, sprinkle some salt and pepper over the top if you fancy it. For those who prefer a bit of zing in their meals, consider adding red chili flakes or a dash of spicy chili oil for an extra kick!
As Liu suggests, beans serve as the ideal medium for soaking up flavors. Indeed, these green beans make an excellent accompaniment to nearly every meal or can be easily added to a noodle stir-fry for a speedy and fulfilling dinner option.
Read the initial article on Simply Recipes .
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