GREEN BEAN BUNDLES WITH SWEET N SOUR SAUCE
1 32 oz. bag green beans
6 slices crisp fried bacon, crumbled
4 green onion tops
1 tablespoon Kosher or Sea Salt
SWEET N SOUR SAUCE
1/2 cup water
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons ketchup
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon chili oil
1 1/2 tbsp. cornstarch mixed with 3 tablespoons water
Combine all sauce ingredients except cornstarch solution in a medium-size
saucepan. Bring sauce to a boil over medium-high heat, stirring
constantly. Add cornstarch solution and cook, stirring, until sauce
boils and thickens.
Fry bacon until crisp and drain on paper towels; set aside and crumble.
Bring a large pot of water to a boil and add the onion strips.
Blanch briefly, just until the strips soften - about 30 seconds.
Remove the strips from the pot of water with a pair of tongs or a fork and
set aside. Save the pot of boiling water to use for cooking the beans.
Add 1 Tbsp. salt to the pot of boiling water and then add the beans.
Cook the beans until they are crisp tender, approximately 6 minutes.
Remove from boiling water and place in a colander to drain and immediately
place in a large bowl of ice and water to stop the cooking action and cool
down. Drain the beans in the colander again and set aside.
To assemble the bundles, place a strip of the green onion on a clean surface
or paper towel and add about 10 green beans on top of the green onion strip
and using both hands bundle the green beans together and tie a regular
square knot with the green onion strip being careful not to break it.
Tie off as many bundles as needed and arrange on your serving platter or
plate. Spoon a generous amount of sweet and sour sauce over each green
bean bundle and garnish with Kosher Salt and crumbled bacon.
YIELD: 10 or more servings
Above green bean bundles prepared on Saint Patrick's Day 03-17-13 for
that traditional green color and served as an appetizer.
Click on thumbnail sequence pixs for a larger screen view:
Serve the green bean bundles as an appetizer or as a side dish. This
recipe was inspired by
Tammy Smit who planted the seed to get something
green going for Saint Patrick's Day along with
Linda and Jack Driggers. Many Internet
and cookbook recipes use bacon
as the wrap along with a brown sugar and Balsamic vinegar sauce. The
sweet n sour sauce worked fine with the green beans. As
an ole country boy, I usually consume beans of all types that have been
boiled in seasoned water with a chunk or two of ham hocks or rendered fat
back grease but a little uptown City green beans are ok to broaden my
culinary experience....grin if you must!
Web published by Bill aka Mickey Porter on 03-17-13