3 tablespoons vegetable oil, divided (I use 2 tablespoons)
1 pound green beans, stemmed and halved on the bias (I just snap them into smaller pieces)
1/4 cup water
1 tablespoon finely grated fresh ginger
½ teaspoon red pepper flakes (optional)
2 tablespoons unseasoned rice vinegar
Ground white pepper (optional)
In a small bowl, stir together the sugar, fish sauce and soy sauce. Set aside.
In a large Dutch oven or 12-inch skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add the beans and cook, without stirring, until beginning to color, about 3 minutes.
Add the water and immediately cover the pan with a tight fitting lid. Cook until the beans are bright green and barely tender, about 2 minutes.
Clear a space in the center of the pan, then add the remaining 1 tablespoon oil (I don’t add any more oil) to the clearing. Stir in the ginger and pepper flakes and cook until fragrant, about 30 seconds. Pour the sugar-fish sauce mixture into the skillet and cook, stirring occasionally, until the liquid has thickened and coats the beans, about 1 minute.
1/2 lb fresh green beans, cut into 1 inch pieces (canned works too)
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 white or red onion, thinly sliced
1/4 cup chopped pickled jalapeños
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1/4 cup olive oil
1.5 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
pinch of cayenne pepper or red pepper flakes
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 3 minutes. Drain and plunge the green beans into ice water. Drain again.
In a large bowl, whisk together the ingredients for the dressing.
Add the vegetables to the bowl and toss well. Allow to sit for at least 30 minutes or overnight (the longer it sits the better); and toss again before serving.