New Taste Journal
Whole Grain · Whole Food · Big Flavors
Asian Broccoli and Green Bean Salad
1 Stalk Broccoli, about 12 ounces
4 Ounces Green Beans
3 Tbs. Sesame Seed Oil
1/2 tsp. Crushed Red Pepper
1/2 Ounce Ginger, peeled
2 Cloves Garlic
3 Tbs. Soy Sauce
4 Tbs. Brown Rice Vinegar
1 Pinch Salt and Pepper
Rinse off carrots, peel if you like.
Trim the stem end off of the green beans.
Wash broccoli if it is sandy or dirty.
Remove each individual floweret from the stalk.
Cut the flowerets into small equal size pieces.
Slice the stalk into thin round pieces.
Slice each bean in half with one long bias cut.
Slice the carrots thin.
The cut can be round or on the bias.
For this recipe you will need an ice bath to shock the vegetables cold after blanching.
I like to use my salad spinner for the ice bath.
Simply fill the bottom with ice and water.
Add the basket over the ice water and you are ready to go.
Bring a large pot of water to a boil.
Add the broccoli and broccoli stalk.
Total cooking time is about a minute.
The water may just be coming back to a boil.
Use a large slotted spoon to remove the broccoli from the pot.
Place the broccoli directly into the ice bath.
Let the water on the stove come back to a boil.
Add the carrots and green beans to the boiling water.
Total cooking time is just over a minute.
Let water come back to a boil and boil vegetables for a few seconds.
Remove from the pot and place into the ice bath.
When vegetables are cold remove from ice bath.
Place strained vegetables into the fridge to continue cooling and draining while you make the dressing.
Dressing can also be prepared before cooking vegetables.
Peel shallot, garlic and ginger.
Chop shallot, garlic and ginger together.
The smaller the pieces the better.
Place sesame oil and crushed pepper into a small pan.
Turn stove to medium-high heat.
Heat oil on the stove until peppers just begin to sizzle.
Add chopped shallot, garlic and ginger to the pan.
Let oil come back to a sizzle and cook the ingredients for about ten seconds.
Have the soy sauce and vinegar measured and ready to go.
Remove pan from the heat.
Add soy and vinegar to stop the cooking.
Let ingredients cool together for half an hour.
Place cooked vegetables into a mixing bowl.
Place a small strainer over the bowl.
Pour the dressing into the strainer.
Use a spoon to press out all of the flavors from the cooked pieces.
Press hard to get all of the dressing into the vegetables.
Toss dressing and vegetables together and serve.
Can also cover, chill and serve the next day.
Garnish with anything like sesame seeds, peanuts, almonds or just serve as is.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.