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 tsp. grated ginger
1 tbsp. grated lemongrass, optional
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
Blanching the beans
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.
Preparing the Sauce
In non stick pan on low to medium heat add 2 tbsp. sesame oil. Add garlic, ginger, lemongrass, if adding and red pepper flakes. In 2 minutes add fish oil and lime juice. Add a pinch of salt.
Add the beans to the pan and coat with the sauce. Put everything 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.