Mung Bean Jelly with Sichuan Spicy Sauce
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Mung Bean Jelly with Sichuan Spicy Sauce
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Ingredients
- 1cup mung bean flour
- 1cup water
- 1cup boiling water
Spicy Sauce:
- cup ¼ cooking oil
- 1tablespoon finely minced ginger
- 1tablespoon finely minced garlic
- ¼ cup chopped green onionwhite parts only (save green parts for garnish)
- ½ cup spicy bean pasteDouban Jang
- 2tablespoons fermented black beansrinsed and drained
- 2tablespoons soy sauce
- 2tablespoons Chinese black vinegar
- 1tablespoon sugar
Garnish:
- 1tablespoon chopped green onion
- 1tablespoon chili oil
Instructions
- Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
- Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
- Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
- To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
- Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
- When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.