Snow Pea and Green Bean Salad
A vivid green side dish.
- Nutrition facts are for one serving.
- Nutritional values were calculated for 3 servings with each serving using 10 ml (0.3 fl. oz.) of ponzu sauce.
Ingredients(Servings: 2to3)
Directions
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Remove stems and dethread the snow peas, green beans and snap peas. Thinly slice the onion, place in water and then drain.
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Boil water in a pot, add some salt (extra), boil the snow peas, green beans and snap peas and then place in a colander to drain.
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Diagonally slice the snow peas into 2 to 3 equal-sized pieces, the green beans into 2 to 3 cm (0.8 to 1.2 in.) length pieces and the snap peas into halves.
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In a bowl, mix together the onion from (1) with (3). Serve into dishes and pour on ponzu sauce before enjoying.
Cooking Basics
After boiling, transfer the green beans to an all-purpose strainer or colander to cool. This process is called "okaage" in Japanese. Placing the green beans in water to cool will cause them to become soggy. This method is recommended for snow peas, broccoli and green asparagus as well.
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor. However since soaking too long will dilute the flavor, soaking in cold water for 5 to 10 minutes is recommended. Squeeze out excess water before using.
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