Bean Jello in Red Chili Sauce


  • 110 mL Green Bean or Pea Starch
  • 750 to 800 mL Water, boiled, plus extra for dissolving
  • 3 T Soy Sauce
  • 1 T Dark Soy Sauce
  • 1 T Thick Bean Paste
  • 2 tsp. Chili Oil or Lao Gan Ma Chili Sauce, to taste
  • 1 ea. Garlic Clove, grated
  • 1 tsp. Toasted Sesame Oil
  • 1 tsp. Tabasco Sauce
  • 1 tsp. Mature Vinegar, to taste
  • Fermented Garlic Black Beans, to garnish
  • Fried Peanuts, crushed, to garnish
  • Green Onion, chopped
  • Toasted Sesame Seeds, to garnish


Dissolve starch in some water, reduce heat to boiling water and add starch solution; stir quickly. Stir until the paste is transparent and lump free. Pour it into a greased container. Cool and refrigerate for 4 to 5 hours. Unmold, cut into thick strips and plate. Combine remaining ingredients, except garnishes, and drench the strips. Top with a dollop of black beans, crushed peanuts, green onion and sesame seeds.

Notes: The green bean starch and water ratio should be roughly 1:7. Beware of it becoming too watery or starchy. Keep the heat low, and stir to prevent overcooking. Remove from the heat once the paste is transparent.

Executive Chef Lijun Han Z & Y Restaurant, San Francisco