Mung Bean Jelly with Sichuan Spicy Sauce

Thu, 15 Feb 2018 09:01:17 +0000

This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan!

Ingredients

Spicy Sauce:

cup ¼ cooking oil
1tablespoon finely minced ginger
1tablespoon finely minced garlic
¼ cup chopped green onionwhite parts only (save green parts for garnish)
½ cup spicy bean pasteDouban Jang
2tablespoons fermented black beansrinsed and drained
2tablespoons soy sauce
2tablespoons Chinese black vinegar
1tablespoon sugar

Garnish:

1tablespoon chopped green onion
1tablespoon chili oil

Instructions

Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.

The post Mung Bean Jelly with Sichuan Spicy Sauce first appeared on Yan Can Cook.

mung bean flour - Yan Can Cook

Mung Bean Jelly with Sichuan Spicy Sauce