A crunchy warm salad, full of complementing flavors. Inspired by stalks of lemongrass and ginger at the market. Delicious on its own: or with my almond crusted tofu & Shiitake mushrooms.
Lemongrass can lower cholesterol, relieve bloating and has antioxidant properties. Green beans are a low calorie veggie, that provide key nutrients: such as vitamin C , folate and ,fiber.
Season/ Summer/ Autumn
Prep time: 15 minutes
Cook time: 10 minutes
1 pound green beans, trimmed
1 tbsp. grated lemongrass
1 tsp. grated ginger
1 tsp. garlic, minced
1 small shallot, minced
1/8 tsp. red pepper flakes
1 lime, juiced, or to taste
1/2 -11/2 tsp. sea salt ,some for blanching beans
1 tbsp. fish sauce, optional
2 tbsp. sesame oil, more for drizzling
1/2 cup salted toasted almonds, chopped
1/2 cup cilantro, chopped
In large pot, bring water to a boil. Add 1 tsp. salt. Add beans and cook 4-5 minutes. Tender but firm. Drain beans and set aside.
In non stick pan on low to medium heat add 2 tbsp. sesame oil. Add garlic, ginger, lemongrass, and red pepper flakes. In 2 minutes add fish oil and lime juice. Add a pinch of salt. Add beans and coat with the sauce. Put in medium bowl. Add cilantro, almonds, lime juice to taste, and toss. Taste for seasoning. Drizzle sesame oil over salad.
Cooks Note: Salad can be made in advance.