This simple technique produces a delightful and adaptable accompanying vegetable.
I've often looked at the clock only to realize it's past 5 p.m., with my family eagerly waiting for dinner. This can trigger feelings of panic and stress. However, being a previous resident of New York City who thrives under pressure, I'm adept at finding quick solutions. If I manage to prepare just two main dishes—a vegetable dish and a protein-rich option—alongside some rice, I know I'll be able to serve up a complete meal swiftly, ensuring everyone in my household is satisfied.
For vegetable dishes, I frequently turn to green beans since they're easy to store and remain fresh in the refrigerator without spoiling too fast. 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 Food Lover's Guide to Chinese Cooking." 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 delicious green beans is this simple, blanched, and saucy preparation. The soy sauce enhances the beans' freshness with an umami kick, whereas black vinegar introduces a zesty, smoky touch alongside hints of caramelization. The inherent sweetness of the green beans complements the saltiness from the soy sauce and the sharpness from the vinegar. For added balance, consider incorporating some granulated or brown sugar as well.
Currently, although my Chinese relatives would advise you to always combine green beans with garlic, I believe that garlic isn't essential every time. This is particularly true when you've got an intensely flavored sauce to use instead. Let's face it: peeling and chopping garlic are tasks most folks aren't fond of. Personally, I dislike having garlicky, odorous residue all over my hands.
Ways to Improve Your Green Bean Dishes
Eager to improve your green beans for a more fulfilling dish? Begin by getting approximately one pound of green beans, rinsing them thoroughly, and stripping away the tough strings 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 addition helps enhance the shine of the beans and seasons them from the start. Next, cook the green beans by plunging them into this mixture for approximately 90 seconds. Personally, I prefer judging readiness visually instead of using a timer.
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 will cause green beans to droop, soften excessively, and lose their brightness. To halt further cooking and preserve their texture, either run the green beans under chilly water or submerge them in a basin filled with ice-cold water.
Add the drained green beans to a serving bowl. Combine approximately one teaspoon of soy sauce with a similar amount of black vinegar (I prefer using). 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 them if you fancy. For those who prefer a bit of zest in their cuisine, include red chili flakes or a dash of spicy crispy oil to amp up the flavor!
As Liu suggests, beans serve as the ideal medium for soaking up flavors. Indeed, these green beans make an excellent accompaniment to nearly every type of meal or can be easily added to a noodle stir-fry for a swift and fulfilling dinner option.
Read the initial article on Simply Recipes .