Asian-Style Green Beans

A fellow member of my photography club was kind enough to give me some new plates a few weeks ago, and among them was a large platter.  I tend to cook smaller portion sizes that run the risk of being swallowed up by big props, so I took this as a challenge to prepare a large portion of something worthy of being served on a platter.

Green beans were on sale that week, and the ones in this bunch were particularly long, lending themselves well to a presentation on an elongated plate.  I tend to think of green beans like Brussels sprouts - a maligned food from our youth that people have found a way to make irresistible with the right seasonings in the last 10 or so years.  Going crispy is a great route for both - particularly with green beans as they can be made to resemble fries - but a sweet and spicy Asian sauce also suits them very well.

I also wanted to prepare them because I had been reading up on the science behind different cooking techniques, and in particular the benefits of blanching vegetables in hot water.  Coolness is basically the enemy in a lot of these applications as it's cooler temperatures that lead to mushy textures, brown-grey colors, and generally unappetizing vegetables.  By blanching at high heat and finishing in a wok, however, you can ensure your green beans are fully cooked without losing their bright green color or fresh snap.

Asian-Style Green Beans

1 lb green beans, stems removed
2 tsp doubanjiang
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp honey
1 tsp white sugar
5 cloves garlic, minced
3 green onions (white part only, sliced thin)
1 tbsp white sesame seeds

In a large pot, bring about a half of a gallon of water to a boil.  Drop green beans in and allow to cook for 2-3 minutes, until softened slightly but still very green.  Drain and run cool water over beans to halt the cooking process (you can also put them in an ice-bath if desired).

Stir together doubanjiang, rice vinegar, soy sauce, honey, and sugar.

Heat a wok over a high flame and add 1-2 tbsp vegetable oil when wok starts to smoke.  Swirl oil around, then add minced garlic and give it a quick stir.  Immediately add green beans and stir to coat with garlic and oil.  Cook for 3-4 minutes, until skin starts to darken and interior is soft without getting mushy.  Pour sauce over and cook, stirring for another minute.  Stir in green onion pieces and set aside.  Top with sesame seeds and serve immediately.