© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Sharon
2 pounds green beans, ends trimmed
¼ cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce, more as desired
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon honey
½ cup thinly sliced red onion, rinsed and drained
1 ½ cup fresh bean sprouts, rinsed
In a 6-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.
In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey. Add green beans, onion, and bean sprouts and stir gently to coat.
Serve at room temperature, or chill airtight up to 3 hours, and serve cold.