Cookbook author Fuchsia Dunlop tells readers to use only “fresh, tender and fragrant” ginger when making the delicate sauce for the green beans. For the sake of texture and appearance, the ginger should be finely and evenly chopped. The dressing works well for other green vegetables, including spinach, and for cold chicken. Use frozen green beans if fresh or yard-long beans are unavailable.
Long beans are available at Asian markets, such as H-Mart. Bqf Chopped Spinach
Adapted from "The Food of Sichuan," by Fuchsia Dunlop (W. W. Norton & Company, 2019).
Trim the beans. (If using yard-long beans, cut them into shorter lengths.)
Bring a large pot of water to a boil. Add the beans and cook until just tender, 2 to 3 minutes. Drain and cool under cold running water, then shake dry. Arrange the beans neatly on a serving dish.
In a small bowl, whisk together the ginger, vinegar, salt, and stock or water until combined. Whisk in the sesame oil. (The vinegar should lend the sauce a light “tea color” and gentle sourness.) Pour the sauce over the beans or, for a more refined presentation, strain the sauce over the beans and then arrange the ginger across the top. Serve right away.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Iqf Frozen Diced Red Peppers Adapted from "The Food of Sichuan," by Fuchsia Dunlop (W. W. Norton & Company, 2019).