Asian Long Beans With Soy Shallot Vinaigrette Recip

Name: Asian Long Beans With Soy Shallot Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. sherry vinegar; 3 Tbsp. finely minced shallots; 4 tsp fresh lemon juice; 2 tsp soy sauce; 2 tsp Asian fish sauce; 1 tsp Chinese chile paste with garlic; 1 tsp sugar; 1/2 tsp chopped garlic; 1/2 c. peanut oil; 1 lb Chinese long beans (left whole or possibly cut into 3 inch lengths) or possibly green beans, ends trimmed Kosher salt; 2 tsp sesame seeds, toasted

Servings: persons

3 Tbsp. sherry vinegar
3 Tbsp. finely minced shallots
4 tsp fresh lemon juice
2 tsp soy sauce
2 tsp Asian fish sauce
1 tsp Chinese chile paste with garlic
1 tsp sugar
1/2 tsp chopped garlic
1/2 c. peanut oil
1 lb Chinese long beans (left whole or possibly cut into 3 inch lengths) or possibly green beans, ends trimmed Kosher salt
2 tsp sesame seeds, toasted

1
To make vinaigrette: In a small bowl, combine vinegar, shallots, lemon juice, soy sauce, fish sauce, chile-garlic paste, sugar and garlic.
2
Whisk in peanut oil till well emulsified.
3
Set vinaigrette aside.
4
To cook beans: Fill a large pot with lightly salted water and bring to a boil.
5
Add in long beans and cook till tender, about 5 min.
6
Drain beans and immediately plunge them into a container of ice water.
7
When beans are chilled, drain and pat off excess water on kitchen towels.
8
In a large bowl, toss beans with vinaigrette.
9
Season to taste with kosher salt.
10
To serve: If using whole long beans, you can gather a few together and tie them into a knot.
11
Long beans look nice stacked lengthwise in little bundles.
12
If there's any extra vinaigrette, drizzle it over beans and sprinkle them with toasted sesame seeds.
13
A step ahead: Vinaigrette can be made a few days ahead and stored refrigerated, covered with plastic wrap.
14
You can blanch the beans a few hrs before needed and keep them, covered, in the refrigerator.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. sherry vinegar, 3 Tbsp. finely minced shallots, 4 tsp fresh lemon juice, 2 tsp soy sauce, and more.

Yes, Asian Long Beans With Soy Shallot Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Long Beans With Soy Shallot Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions