Appetizers
Bean Jello in Red Chili Sauce
Ingredients
- 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
PREPARATION
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