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Green Bean, Capsicum and Sesame Salad with a Ginger, Red Chilli and Soy Dressing

Also great with mung bean shoots!


400 grams green beans, trimmed and
cut in half
Half red capsicum de-seeded and
thinly sliced
1 teaspoon sesame seeds
2 tablespoons vegetable oil
2.5cm piece of ginger,
finely chopped
2 cloves garlic crushed
1 large red chilli, finely sliced
2 tablespoons shao hsing wine
1 teaspoon brown sugar
2 tablespoons light soy sauce
1 teaspoon rice vinegar
Half teaspoon sesame oil


Blanch the beans in boiling water for approximately 5 minutes, until tender, but with still a crunch. Place directly into a bowl of iced water to refresh. Drain when cool and allow to dry.
In a medium sized saucepan, heat the vegetable oil. Add the ginger, garlic and chill. Sauté for 2 minutes, then add the wine and cook for a further 30 seconds
Add the sugar; continue to cook for another 30 seconds. Add the remaining ingredients. Allow to cool.
In a large bowl toss together the beans, red capsicum and dressing.
Place into a serving dish and sprinkle with sesame seeds. Add some mung bean shoots if desired.

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