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4 - 6 servings
Chef Martin Yan
1 pound Chinese Long Bean
1 quart water
1 teaspoon cooking oil
1/4 teaspoon salt
Black sesame seeds
Red Jalapeno Chile, chopped for garnish
1/4 cup sesame seeds
1/3 cup seasoned rice vinegar
1/4 cup Hoisin Sauce
1 teaspoon chile garlic sauce
Place the sesame seeds in a small frying pan over medium heat; cook, shaking the pan frequently, until the seeds are lightly browned, 3-4 minutes. Immediately remove from the pan to cool.
Place the sesame seeds in a blender and process until well ground.
Add the remaining dressing ingredients and process until smooth.
Remove and discard the ends of the long beans. Cut diagonally into 2" pieces.
In a pot, bring the water to a boil over high heat. Add the oil and salt.
Add the beans and cook until tender crisp, about 4-5 minutes.
Drain, rinse with cold running water, and drain again. Refrigerate in a bowl until chilled.
Just before serving, pour the dressing over the beans and toss to coat. Garnish with black sesame seeds and chopped jalapeno.