Chinese Long Bean and Pluot Salad
Makes 4 cups
1 1/2 pounds Chinese long beans, about 1 bunch (or green beans)
1 tablespoon canola oil
4 pluot plums, halved, pitted and thinly sliced
1/3 cup Plum Vinaigrette (see recipe)
4 scallions, white and green parts, cut on bias
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1. Bring a large pot of well-salted water to a boil. Prepare an ice bath by filling a large bowl halfway with water; add a tray of ice cubes.
2. Blanch the long beans for 3 minutes. Transfer to the ice bath. Once the beans are completely cool, drain then. Cut the beans on the diagonal into 2-inch pieces.
3. Coat a large skillet with oil; place over medium-high heat. When the oil is hot, add the beans and stir-fry until they start to shrivel and turn bright green. Transfer to a boil and let cool.
4. To the cooled beans, add the pluots, vinaigrette and scallions. Season with salt and pepper. Toss gently. Serve warm, cold or at room temperature.
Makes 1 cup
1/2 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1 teaspoon balsamic vinegar
1 small shallot, chopped
2 garlic cloves, smashed
2 teaspoons peeled, chopped fresh ginger
1/2 teaspoon Dijon mustard
1/2 teaspoon honey or agave nectar
In a blender, combine all the vinaigrette ingredients and blend until smooth, about 1 minute. Vinaigrette may be kept, refrigerated, up to a week.
-- Alan Jackson and JoAnn Cianciulli, "The Lemonade Cookbook" (St. Martin's Press, $30, 240 pages)