Bean Jelly with Chile Vinegar Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 (first course or snack) servings
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 2 3/4 cups water
- 1/2 cup mung-bean starch
- 1 tablespoon chinese black vinegar (preferably chinkiang)
- 2 teaspoons sichuan-pepper oil , or to taste
- 1 teaspoon red-chile oil
- 1 teaspoon finely grated (with a rasp) peeled fresh ginger
- 1/2 teaspoon finely grated (with a rasp) garlic
- 3 large scallions (white and pale green parts only), cut into very thin shreds
- 1 (3-inch) piece daikon (also called chinese radish or luo bo), peeled and cut into matchsticks
- garnish: chopped scallion greens; chopped roasted peanuts
- Carbohydrate 12 g(4%)
- Fat 2 g(4%)
- Fiber 0 g(2%)
- Protein 1 g(1%)
- Saturated Fat 0 g(1%)
- Sodium 334 mg(14%)
- Calories 74
PreparationMake 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. Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes. Cover surface with plastic wrap and chill until jelly is firm, about 2 hours. Make sauce: Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved. Assemble dish: Run a thin knife around side of jelly to loosen, then unmold onto a cutting board. Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices. Carefully transfer to sauce in bowl, then gently stir in scallions and daikon. Serve with Sichuan-pepper oil and red-chile oil on the side. Cooks' note:Jelly can be chilled up to 1 day.
