To simplify this dish, I used frozen string beans. The sauce mimics the flavors of Chinese cuisine. It’s sweet and savory with a bite to it, and can be used on noodles, in a stir fry, or even as a dipping sauce for grilled chicken. Personalize it to your liking.
In a medium-sized pot, bring a small amount of salted water to a boil.
Add both types of string beans and bring to a boil again. Reduce heat. Cook for two to three minutes or until desired doneness is reached. Don’t overcook. Drain string beans and set aside.
In a small pot, place all sauce ingredients aside from the dissolved chicken soup and cornstarch. Bring to a boil over medium heat, whisking all together.
Combine chicken soup mixture with the cornstarch, stirring until dissolved.
Add to the sauce and mix until it thickens, about five minutes, stirring occasionally. Pour over drained string beans.
Garnish with sesame seeds, if desired. Alternately, serve sauce separately from string beans.
If you don’t enjoy the pungent flavor of vinegar, put in just a drop. There’s loads of flavor from all the other ingredients.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger