This outstanding sweet and spicy dressing bursts with flavor and is easy to make. We love it on crisp, still brightly colored green beans, and also on thinly sliced cabbage, summer squash, winter squash, broccoli, bok choy, yu choy, snow peas, even corn.
Serves 4 to 6
Time: 20 minutes
Salt
1½ pounds green beans, ends trimmed
1 teaspoon chili paste with garlic*
3 tablespoons finely chopped fresh cilantro
3 tablespoons thinly sliced scallion greens
1 (1-inch) piece fresh ginger, peeled and finely grated
3 tablespoons fresh lime juice
2 tablespoons sunflower, grapeseed, or other vegetable oil
1 large garlic clove, minced or pressed
2 tablespoons brown sugar
3 tablespoons soy sauce
*We like Lan Chi brand, which is made without additives and can be found in Asian markets or specialty aisles at the grocers. If you like, substitute minced fresh hot pepper, seeded or not, to taste.
Put a few inches of water with some salt into a large pot and bring to a boil. Add the green beans and cook until just tender, 3 to 4 minutes. When the beans are tender, using a slotted spoon, transfer them to a large bowl of ice water. When the beans have cooled, drain and pat dry.
Whisk together the dressing ingredients, or whirl briefly in a blender or mini food processor. Toss the cooked green beans with the dressing and serve.
Of course this is a good side dish with Asian meals, but also, it would liven up a simple supper of rice, baked or mashed sweet potatoes, and baked tofu. Or scrambled eggs and toast. Or macaroni and cheese. Try it and you’ll think of lots of things. Take it to a potluck dinner.