Bean Jelly With Chile Vinegar Sauce
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Make jelly: Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over moderate heat, stirring constantly, until mixture is very thick and translucent, about 3 minutes
2
Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes
3
Cover surface with plastic wrap and chill until jelly is firm, about 2 hours
4
Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over moderate heat, stirring constantly, until mixture is very thick and translucent, about 3 minutes
5
Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes
6
Cover surface with plastic wrap and chill until jelly is firm, about 2 hours
7
Make sauce: Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved
8
Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved
9
Assemble dish: Run a thin knife around side of jelly to loosen, then unmold onto a cutting board
10
Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices
11
Carefully transfer to sauce in bowl, then gently stir in scallions and daikon
12
Serve with Sichuan-pepper oil and red-chile oil on the side
13
Run a thin knife around side of jelly to loosen, then unmold onto a cutting board
14
Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices
15
Carefully transfer to sauce in bowl, then gently stir in scallions and daikon
16
Serve with Sichuan-pepper oil and red-chile oil on the side