A side-dish like this will be made again and again, mostly in part to its amazingly delicious sweet and spicy sauce, which is perfect with stir-fried vegetables or meat.
Sweet & Spicy Green Beans by The Food Gays
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1 cup water 1 cup rice wine vinegar 1/2 cup honey 1 tablespoon pomegranate syrup 1 tablespoon fresh ginger, finely minced |
2 garlic cloves, minced 1 teaspoon birds eye chili, finely minced 1 teaspoon ancho chili powder 2 teaspoons cornstarch crispy fried onions, to serve |
Method
In a pot, combine water and rice wine vinegar. Bring to a boil, then stir in honey, pomegranate syrup, ginger, garlic, and both chilis. Simmer for 5-6 minutes, then add cornstarch. Transfer to a mason jar and cool at room temperature. (Makes about 2 cups of sauce. Will keep in the refrigerator for up to 3 months.)
Bring a large pot of water to a boil. Trim ends from green beans, and slice into thirds. Flash boil the beans for 2 minutes or so, just until they turn a bright green colour. Strain and run under cold water to stop the cooking.
Add 2-3 tablespoons of sweet and spicy sauce to the beans and toss everything together until well coated. Serve with crispy fried onions.
Adrian Harris and Jeremy Inglett are the founders of Food Gays Media.
