I have recently discovered a new cooking method: Blanching
I was skeptical about blanching vegetables for a while. The terminology worried me and I doubted my home-cook skills. What I didn't realize was blanching vegetables IS simple. I figured it must be more complicated than a bowl of ice water and a pot of boiling water, turns out that's all it takes. What I'm getting at is, let's (fearlessly) blanch some vegetables.
1 pound Green beans
2 tablespoons Grated ginger
1 tablespoon Rice vinegar
1 teaspoon Soy sauce
1 tablespoon Sesame oil
Toasted sesame seeds (for garnish)
zest of 1 Lemon
salt to taste
1. Have a large bowl of ice water ready, this is called your ice bath. Cook green beans in heavily salted boiling water. Keep green beans cooking until tender, about 5 minutes. Remove green beans from boiling water and immediately transfer them to ice bath. This is done to stop the cooking process, appropriately known as "shocking" the vegetable. Shocking the green beans after cooking will help preserve their natural crunch and vibrant color.
2. While the green beans are cooling, mash garlic into paste. Incorporate rice vinegar, grated ginger, soy sauce, and sesame oil with garlic paste to make a dressing. Once the green beans have cooled, remove them from ice bath and toss them in dressing.
3. I like to serve these green beans on top of rice garnished with sesame seeds, lemon zest, scallion, and a perfectly fried egg.