Blistered Wax Beans with Ponzu and Chili
Summer is the season of quick-cooking ingredients. Short sautés of delicate ingredients reign over the long and slow braises of the colder months. These wax beans come together in minutes […]
Ingredients
Servings: 4¼ lb servings
Source: The Culinary Vegetable Institute at The Chef’s Garden
- 1lb of Wax Beans, Yellow or Green
- 1 shallot, thinly sliced
- 1 tbsp vegetable oil
For the Sauce:
- 2 tbsp Ponzu
- 1 tsp sesame oil
- 1 1/2 tsp sugar
- Pinch of salt
- 1/2 tsp chili flakes
- 1 tsp olive oil
- 2 tbsp toasted sesame seeds (for garnish)
Directions
- Wash and dry the wax beans before removing the ends and cutting them on a bias into thirds.
- Add all of the ingredients for the sauce in a small mixing bowl and stir to combine.
- Preheat a wok or large sauté pan on high heat for several minutes or until it just begins to smoke.
- At this point add the prepared wax beans to the pan then follow with 1 tbsp of vegetable oil.
- Toss or stir the beans in the sauté pan until they are dressed in oil then allow to sear undisturbed for 20-30 seconds before stirring.
- When the beans are just barley cooked and still have a crisp center, add the shallots and sauce to the pan and toss or stir to coat the beans.
- Continue to cook for about 20 seconds before transferring the wax beans to a warm serving dish.
- Finish the beans with toasted sesame seeds.
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