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.Ìý
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 .
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