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Urvan Belly Wrinkled Beans

Urban Belly Wrinkled Beans

August 21, 2014

I first had these beans in Chicago at Urban Belly, chef Bill Kim’s noodle bar; a tasty temple to deliciousness. This simple gourmet experience left me salivating memories and a pledge to return. To turn these into a complete meal you could add a couple of handfuls of cashew nuts or almonds. They would also be delicious with rice.


Serves 4-6 as a side dish

INGREDIENTS

2 tablespoons sesame oil
1 tablespoon soy sauce
2.5cm/1 inch fresh ginger root, grated
3-4 garlic cloves, finely chopped or crushed
7 sun-dried tomatoes in oil, drained and finely chopped
1 lemongrass stalk, tough outer leaves removed and stalk cut lengthways into 4 pieces
1 tablespoon Umami Bomb
14oz fine green/string beans, trimmed
2 splashes fish sauce
2 splashes soy sauce
furikake or toasted sesame seeds, to serve


Method

  1. Put 1 tablespoon of the sesame oil, the tablespoon of soy sauce, ginger, garlic, sun-dried tomatoes, lemongrass and Umami Bomb into a food blender and blitz until it becomes a rough paste.
  2. Heat a wok until it is smoking hot then add the other tablespoon of sesame oil and the blended paste and stir-fry for 1-2 minutes until fragrant.
  3. Add the beans and stir-fry until they are coated with all the paste.
  4. Add the fish sauce, soy sauce and a splash of water, continuing to stir. As the water evaporates keep adding additional splashes of water until the beans are softened and begin to wrinkle, but are still al dente.
  5. Serve with a sprinkle of furikake or toasted sesame seeds.
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In Featured, Recipes, Seasonal Recipes, Taste #5 Umami Bomb Tags beans, bomb, ginger, laura santtini, sesame, soy, taste 5, umami, vegetarian, vegetables, Holiday, Thanksgiving, Holiday Table
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