1 pound green beans, trimmed and cut into 1-inch pieces
1 pound frozen shelled edamame (soybeans--available in health-food stores and most supermarkets)
1/2 pound fresh bean sprouts
1/4 cup Japanese pickled ginger, minced
3 tablespoons liquid from jar of Japanese pickled ginger
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon wasabi powder or paste
1 teaspoon salt
4 scallions, minced
How to Make It
Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking.
In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.
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this recipe is just so-so. after rinsing the beans, i found the dressing became too dilute, so i drained and made another dressing and re-dressed...better, but not enough to repeat. i did like the wasabi, it added a nice kick and a different level of taste.
This recipe is fantastic! Very easy and quick to make. Good for lunch or a side dish. I didn't have edamame, pickled ginger, or the wasabi available but still delicious without. I'm sure it would have been even better with them.
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