Oriental Bean and Radish Salad
Put a large pan over medium-high heat, add the butter, and lightly crush the garlic clove. When the butter begins to foam, add the beans. Cook for 3 minutes.
Meanwhile finely slice the radishes with a sharp knife or mandolin. When the beans have taken a little color, add the 5 spice powder and toss.
Remove the pan from the heat then add the soy sauce, vinegar, and half of the radishes, tossing it all together.
Transfer to your serving dish of choice, then top with the remaining radishes.
I haven’t yet bothered to Google the definition of salad, but I think this one edges towards being a vegetable side dish. But we’re all friends here, and you can always let it cool to eat later.
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