|Oriental Green Bean Salad
A recipe from the Sneaky Kitchen
1 lb. green beans, fresh, or
frozen if no fresh available
1/4 small red bell pepper
1/2 med. red onion (white may be substituted)
2 to 3 garlic cloves, minced
1/2 cup thinly sliced Portobello mushrooms (optional)
2 Tbsp. sesame oil or olive oil
2 Tbsp. rice vinegar (or cider or wine vinegar)
1 Tbsp. soy sauce
1 to 2 tsp. grated fresh ginger (or chopped candied)
2 tsp. sugar (eliminate if candied ginger used)
1/2 tsp. salt
Sliver red pepper. Cut onion in half, then slice very thin. Add minced garlic,
oil, vinegar, soy sauce, ginger & sugar. Mix well.
If using mushrooms, slice thinly & sauté briefly in a little oil until
they appear dark & moist. Add to onion mixture & stir.
Leave for an hour or two, or overnight in the refrigerator.
Trim green beans & cut into 2"
or 3" pieces. Steam for about 5 minutes, checking
frequently, until bright green & crispy-tender. Rinse under cold
water to stop cooking. Add to onion mixture with salt, tossing to
Can be eaten warm as a vegetable;
for salad, best if marinated for 1/2 hr. in refrigerator. Serve on a lettuce leaf, as topping for other
green salad, or plain as a relish with a main course. It's even
great on a piece of crusty bread, with a slice of cheese.