Skip to main content
Epicurious
Gourmet

Bean Jelly with Chile Vinegar Sauce

2.5

(1)

A signature food of Yunnan (each town has its own version, available at every restaurant and street stall), bean jelly has the consistency of very firm Jell-O. The vinegar and chile in this dish reflect the proximity of Sichuan province. For sources for the mung-bean starch, Chinese black vinegar, and daikon.

Cooks' note:

Jelly can be chilled up to 1 day.

Recipe information

  • Total Time

    3 1/4 hr

  • Yield

    Makes 4 to 6 (first course or snack) servings

Ingredients

For jelly

2 3/4 cups water
1/2 cup mung-bean starch
1/2 teaspoon salt

For sauce

2 tablespoons soy sauce
1 tablespoon Chinese black vinegar (preferably Chinkiang)
2 teaspoons sugar
2 teaspoons Sichuan-pepper oil , or to taste
1 teaspoon red-chile oil
1 teaspoon finely grated (with a rasp) peeled fresh ginger
1/2 teaspoon finely grated (with a rasp) garlic
3 large scallions (white and pale green parts only), cut into very thin shreds
1 (3-inch) piece daikon (also called Chinese radish or luo bo), peeled and cut into matchsticks
Garnish: chopped scallion greens; chopped roasted peanuts

Preparation

  1. Make jelly:

    Step 1

    Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over moderate heat, stirring constantly, until mixture is very thick and translucent, about 3 minutes. Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes. Cover surface with plastic wrap and chill until jelly is firm, about 2 hours.

  2. Make sauce:

    Step 2

    Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved.

  3. Assemble dish:

    Step 3

    Run a thin knife around side of jelly to loosen, then unmold onto a cutting board. Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices. Carefully transfer to sauce in bowl, then gently stir in scallions and daikon. Serve with Sichuan-pepper oil and red-chile oil on the side.

TagsChineseEast AsianAsianBean and LegumeVegetableScallionOnionRoot VegetableDaikonSichuan PeppercornHerbs & SpicesStarterSnackDinnerDairy FreeVeganVegetarianEasySimmerGourmet
Read More
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Ensalada Rusa (Pink Potato Salad)
This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.