Pounded Green Bean Salad Recipe

Green beans: Fresh and crisp, these are the main ingredient of the salad.

Garlic: Adds a pungent and aromatic flavor to the dressing.

Soy sauce: Provides a salty and umami taste to the dressing.

Rice vinegar: Adds a mild acidity and sweetness to balance the flavors.

Sesame oil: Contributes a rich, nutty flavor to the dressing.

Chili flakes: Adds a spicy kick to the salad.

When blanching green beans, make sure to immediately transfer them to an ice bath after boiling. This halts the cooking process and helps maintain their vibrant green color and crisp texture.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be cooked to the same tenderness as green beans.

• green beans - Substitute with snap peas: Snap peas offer a similar crunch and fresh flavor, making them a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use ¼ teaspoon for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots have a milder taste and can add a subtle garlic-like flavor when minced.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter but comparable taste.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• rice vinegar - Substitute with white wine vinegar: White wine vinegar offers a comparable tang and can be used as a direct replacement.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor profile but can be used for its similar fat content and texture.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the richness of sesame oil.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level; use sparingly as it can be more intense.

• chili flakes - Substitute with fresh chili: Fresh chili can offer a similar heat and can be finely chopped to match the texture.

• To store the pounded green bean salad, transfer it to an airtight container. Ensure the container is clean and dry to maintain the freshness of the green beans and the dressing.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The flavors will meld together, enhancing the taste over time.
• If you prefer to freeze the salad, first ensure the green beans are completely dry after blanching. Excess moisture can cause freezer burn and affect the texture.
• Spread the blanched green beans on a baking sheet in a single layer. Freeze them for about 1-2 hours until they are firm. This step prevents the beans from clumping together.
• Once the green beans are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the green beans in the refrigerator overnight. Once thawed, mix them with the dressing as per the recipe instructions.
• For best results, consume the thawed pounded green bean salad within 2-3 days. The texture may slightly change, but the flavors will still be delightful.
• Avoid reheating the salad as it can cause the green beans to become mushy. Enjoy it cold or at room temperature for the best experience.

• Microwave Method: Place the pounded green bean salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the green bean salad and stir occasionally to ensure even heating. Cook for about 3-5 minutes until the beans are warmed through. You can add a splash of soy sauce or sesame oil to refresh the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the green bean salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

• Steaming Method: Place the green bean salad in a heatproof dish that fits into your steamer basket. Steam over boiling water for about 3-5 minutes until heated through. This method helps retain the salad's moisture and texture.

• Sous Vide Method: Place the green bean salad in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 20-30 minutes until warmed through. This method ensures even heating without overcooking.

• Pot: Used to boil water for blanching the green beans.

• Colander: Essential for draining the blanched green beans.

• Mortar and pestle: Utilized to pound the garlic into a paste.

• Mixing bowl: Needed to combine the garlic paste, soy sauce, rice vinegar, sesame oil, and chili flakes.

• Tongs: Handy for tossing the green beans with the dressing to ensure even coating.

• Refrigerator: Used to chill the salad if you prefer to serve it cold.

Blanch in advance: Blanch the green beans ahead of time and store them in the refrigerator to save time when you're ready to assemble the salad.

Use pre-minced garlic: Opt for pre-minced garlic from the store to skip the step of mincing it yourself.

Mix dressing in bulk: Prepare a larger batch of the dressing and store it in the fridge for future use, cutting down on prep time.

Chill while you prep: While the green beans are chilling, use that time to clean up your workspace or prepare other dishes.