SZECHUAN STRING BEANS (V)

SZECHUAN STRING BEANS (V)

vegan|take-out fav|asian veg|legumes

YIELD: 2 servings

PREP TIME: 20 mins

COOK TIME: 25 mins

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INGREDIENTS

• 1/2 Tbsp organic canola / avocado oil

• 2 tsp garlic, minced 

• 2 tsp ginger, minced

• 1/2 Tbesp additive-free fermented black beans, mashed 

• dash of white pepper 

• 1/4 cup dry puy lentils

• 3 Tbsp dried cloud’s ear, reconstituted and minced 

• 350g string beans, cut to 1-inch diagonal pieces, spun dry

• Himalayan pink salt, to taste

• 1pc spring onion, fine chopped

  Sauce mixture

• 1/2 Tbsp tamari 

• 1 tsp balsamic vinegar

• 1 tsp toasted sesame oil 

• 1 tsp coconut sugar

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DIRECTIONS

1. Rinse lentils and combine with a pot of cold water, bring to a boil and boil till cooked through. About 5-7 mins.

2. Heat up a pan on medium heat, add 1 tsp of the oil, add mashed black bean, garlic and ginger, and saute until fragrant. Then add cooked lentils and cloud's ear and saute for a couple of minutes, until lentils are slightly crisp, about 7mins. Set aside.

3. Turn heat up to medium-high, add remaining oil. Once hot, add the green beans, spread into an even layer and allow skin to blister. Turning only once. About 3-4 minutes. Set aside.

4. Combine all ingredients in the sauce mixture.

5. Once the beans are well blistered, add the reserved lentils, combine well.

6. Add the sauce mixture, there should be a sizzle, stir well and let reduce until dried.

7. Season with salt to taste.

8. Plate and garnish with spring onions.

9. Enjoy!